cross; then roll it up in a cloth and boil it. Before it is cold, press
it with a weight, and it will be fit for use.

_Pig, to pickle or souse._

Take a fair fat pig, cut off his head, and cut him through the middle.
Take out the brains, lay them in warm water, and leave them all night.
Roll the pig up like brawn, boil till tender, and then throw it into an
earthen pan with salt and water. This will whiten and season the flesh;
for no salt must be put into the boiling for fear of turning it black.
Then take a quart of this broth and a quart of white wine, boil them
together, and put in three or four bay-leaves: when cold, season your
pig, and put it into this sauce. It will keep three months.

_Pig, to roast._

Chop the liver small by itself: mince blanched bacon, capers, truffles,
anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole.
Fill your pig with it; tie it up; sprinkle some good olive oil over it;
roast and serve it up hot.

_Another way._

Put a piece of bread, parsley, and sage, cut small, into the belly with
a little salt; sew up the belly; spit the pig, and roast it; cut off the
ears and the under-jaws, which you will lay round; making a sauce with
the brains, thick butter and gravy, which lay underneath.

_Pig, to dress lamb fashion._

After skinning the pig, but leaving the skin quite whole, with the head
on, chine it down, as you would do mutton, larding it with thyme and
lemon-peel; and roast it in quarters like lamb. Fill the other part with
a plum-pudding; sew the belly up, and bake it.

_Pigs' Feet and Ears, fricassee of._

Clean the feet and ears, and boil them very tender. Cut them in small
shreds, the length of a finger and about a quarter of an inch in
breadth; fry them in butter till they are brown but not hard; put them
into a stewpan with a little brown gravy and a good piece of butter, two
spoonfuls of vinegar, and a good deal of mustard--enough to flavour it
strong. Salt to your taste; thicken with very little flour. Put in half
an onion; then take the feet, which should likewise be boiled as tender
as for eating; slit them quite through the middle; take out the large
bones; dip them in eggs, and strew them over with bread crumbs, seasoned
with pepper and salt; boil or fry them, and put them on the ragout, into
which squeeze some lemon-juice.

_Pigs' Feet and Ears, ragout of._

Split the feet, and take them out of souse; dip them in eggs, then in