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

Page 4

of the head and then cut and lay at each end and cut the under jaw in two and lay on each side melt some butter take the gravy you Saved and put into it boil it and pour it into the dish with the brains bruised fine and the Sage mixed all together and send it to table.
Different Sorts of Sauce for a Pig
Now you are to observe there are several ways of making sauce for a pig some don't love any sage in the pig only a crust of bread but then you Should have a little dried sage rubbed and mixed with the gravy and butter some love bread sauce in a Bason; made thus: take a pint of Water. put in a good piece of Crumb of Bread. a Blade of mace. and a little whole Peper. boil it for about five or 6 minutes: then pour the Water off: take out the Spice and beat up the Bread with a good piece of Butter. some Love a few Currants boil'd in it. a glass of Wine & a little Sugar; but that you must do just as you like it: Others take half a pint of good Beef Gravy: and the Gravy that Comes out of the Pig. with a piece of Butter roul'd in flour; two Spoonfulls of Catchup, and Boil them all together: then take the Brains of the Pig: and Bruse them fine with 2 Eggs boil'd hard & Choped: put all these together with the Sage in the Pig, and pour into your dish; it is a Very good Sauce. When you have not gravy Enough comes out of the Pig with the Butter for Sauce, take about half a pint of Veal gravy & add to it, or stew the Petty toes, and take as much of the Liquour as will do for Sauce; mixed with the Other
To Roast the Hindquarters of a pig Lamb fashion at the Time of the year when House Lamb is very dear, take the Hindquarter of a large Pig: take of the Skin and roast it and it will eat like Lamb with Mint Sauce or with a Sallad or Seville Orange. half an Hour will roast it.

Saving...

of the head and then cut and lay at each end and cut the under jaw in two and lay on each side melt some butter take the gravy you Saved and put into it boil it and pour it into the dish with the brains bruised fine and the Sage mixed all together and send it to table. Different Sorts of Sauce for a Pig Now you are to observe there are several ways of making sauce for a pig some don't love any sage in the pig only a crust of bread but then you Should have a little dried sage rubbed and mixed with the gravy and butter some love bread sauce in a Bason; made thus: take a pint of Water. put in a good piece of Crumb of Bread. a Blade of mace. and a little whole Peper. boil it for about five or 6 minutes: then pour the Water off: take out the Spice and beat up the Bread with a good piece of Butter. some Love a few Currants boil'd in it. a glass of Wine & a little Sugar; but that you must do just as you like it: Others take half a pint of good Beef Gravy: and the Gravy that Comes out of the Pig. with a piece of Butter roul'd in flour; two Spoonfulls of Catchup, and Boil them all together: then take the Brains of the Pig: and Bruse them fine with 2 Eggs boil'd hard & Choped: put all these together with the Sage in the Pig, and pour into your dish; it is a Very good Sauce. When you have not gravy Enough comes out of the Pig with the Butter for Sauce, take about half a pint of Veal gravy & add to it, or stew the Petty toes, and take as much of the Liquour as will do for Sauce; mixed with the Other To Roast the Hindquarters of a pig Lamb fashion at the Time of the year when House Lamb is very dear, take the Hindquarter of a large Pig: take of the Skin and roast it and it will eat like Lamb with Mint Sauce or with a Sallad or Seville Orange. half an Hour will roast it.