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James Doak cookbook: The art of cookery, circa 1760s

Page 3

gravy to put in the dish with the Crumbs that drop from it Some love the Knuckle stuffed with Onions and Sage shred small with A Little Pepper and Salt. A gravy & apple sauce to it. this they call a mock Goose. the Spring or Hand of Pork if very young, roasted like a Pig eats very well. otherwise it is better Boil'd. the Spare rib should be Basted with a Little Bit of Butter,  a very little dust of flour, and some Sage [shred?] small: but we never make any other Sauce but apple to it. the Best way to dress Pork Griskins is to roast them, baste them with a Little Butter & crumbs of Bread Sage, and a little pepper & Salt. few eat any thing with these but mustard
To Roast A Pig
Spit your Pig and lay it to the fire which must be a Very good one at each End, or hang A flat Iron in the Middle of the Grates before you lay your Pig down, take a little Sage shred Small, a Piece of Butter as big as a Walnut and a little Pepper & Salt, put them into the Pig and sew it up with Coarse thread, then flour it all over Very well; and keep flouring of it, till the Eyes drop out, or you find the Crackling hard. be sure to Save all the gravy that comes out of it. which you must do by setting Basins or Pans under the Pig in the dripping Pan as Soon as you find the gravy begin to run. when the Pig is Enough: stir the fire up Brisk; take a coarse cloth, with about a Quarter of a power of Butter in it. and Rub the Pig all over till the Crackling is Quite Crisp and then take it up, lay it in your dish, and with your Penknife cut off the head, and then cut the Pig in two. before you draw cut the Spit. cut the E[ars?]

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gravy to put in the dish with the Crumbs that drop from it Some love the Knuckle stuffed with Onions and Sage shred small with A Little Pepper and Salt. A gravy & apple sauce to it. this they call a mock Goose. the Spring or Hand of Pork if very young, roasted like a Pig eats very well. otherwise it is better Boil'd. the Spare rib should be Basted with a Little Bit of Butter, a very little dust of flour, and some Sage [shred?] small: but we never make any other Sauce but apple to it. the Best way to dress Pork Griskins is to roast them, baste them with a Little Butter & crumbs of Bread Sage, and a little pepper & Salt. few eat any thing with these but mustard To Roast A Pig Spit your Pig and lay it to the fire which must be a Very good one at each End, or hang A flat Iron in the Middle of the Grates before you lay your Pig down, take a little Sage shred Small, a Piece of Butter as big as a Walnut and a little Pepper & Salt, put them into the Pig and sew it up with Coarse thread, then flour it all over Very well; and keep flouring of it, till the Eyes drop out, or you find the Crackling hard. be sure to Save all the gravy that comes out of it. which you must do by setting Basins or Pans under the Pig in the dripping Pan as Soon as you find the gravy begin to run. when the Pig is Enough: stir the fire up Brisk; take a coarse cloth, with about a Quarter of a power of Butter in it. and Rub the Pig all over till the Crackling is Quite Crisp and then take it up, lay it in your dish, and with your Penknife cut off the head, and then cut the Pig in two. before you draw cut the Spit. cut the E[ars?]