The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To roast Pigs divers wayes with their different Sauces.

To roste a Pig with the Hair on.

TAke a Pig and draw out his intrails or guts, liver and lights, draw him very clean at vent, and wipe him, cut off his feet, truss him, and prick up the belly close, spit it, and lay it to the fre, but scotch it not, being a quarter

rosted, the skin will rise up in blisters from the flesh, then with your knife or hands pull off the skin and hair, and being clean flayed, cut slashes down to the bones, baste it with butter and cream, being but warm, then bread it with grated white bread, corrans, sugar, and salt mixed toge∣ther, and thus apply basting upon dregging till the body be covered an inch thick; then the meat being throughly rosted, draw it and serve it up whole, with sauce made of wine vinegar, whole cloves, whole cinamon, and sugar boild to a syrup.

Otherwayes.

You may make a pudding in his belly, with grated bread and some sweet herbs minced small, a little beef-suet also minced, two or three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt, pepper, &c. Dredge it or bread it with flower, bread, sugar, cinamon, slic't nutmeg, &c.