coarse cloth, and rub all over
him, till the flour is clean taken off; then take it up into your dish,
take the sage, &c. out of the belly, and chop it small; cut off the
head, open it, and take out the brains, which chop, and put the sage and
brains into half a pint of good gravy, with a piece of butter rolled in
flour; then cut your pig down the back, and lay him flat in the dish:
cut off the two ears, and lay one upon each shoulder; take off the under
jaw, cut it in two, and lay one on each side; put the head between the
shoulders, pour the gravy out of the plates into your sauce, and then
into the dish. Send it to table garnished with a lemon.

ROAST PIGEONS. Stuff them with parsley, either cut or whole, and put in
a seasoning of pepper and salt. Serve with parsley and butter. Peas or
asparagus should be dressed to eat with them.

ROAST PIKE. Clean the fish well, and sew up in it the following
stuffing. Grated bread crumbs, sweet herbs and parsley chopped, capers
and anchovies, pepper, salt, a little fresh butter, and an egg. Turn it
round with the tail in its mouth, and roast it gently till it is done of
a fine brown. It may be baked, if preferred. Serve it up with a good
gravy sauce.

ROAST PLOVERS. Green plovers should be roasted like woodcocks, without
drawing, and served on a toast. Grey plovers may either be roasted, or
stewed with gravy, herbs, and spice.

ROAST PORK. Pork requires more doing than any other meat; and it is best
to sprinkle it with a little salt the night before you use it, and hang
it up; by that means it will take off the faint, sickly taste. When you
roast a chine of pork, lay it down to a good fire, and at a proper
distance, that it may be well soaked, otherwise it eats greasy and
disagreeable. A spare-rib is to be roasted with a fire that is not too
strong, but clear; when you lay it down, dust on some flour and baste
it with butter: a quarter of an hour before you take it up, shred some
sage small; baste your pork; strew on the sage; dust on a little flour,
and sprinkle a little salt just before you take it up. A loin must be
cut on the skin in small streaks, and then basted; but put no flour on,
which would make the skin blister; and see that it is jointed before you
lay it down to the fire. A leg of pork is often roasted with sage and
onion shred fine, with a little pepper and salt, and stuffed at the
knuckle, with gravy in the dish; but a leg of pork done in this manner,