The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds.

  • Reynolds, M. A.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    butter as big as a walnut, and pepper ana salt, put them in the pig, and sew it up with coarse thread: flour it well over, aud keep flouring it till the eyes drop out, or you find the cralcling hard, be sure to save all the gravy that”comes out from it, which you must do by setting basins or pans under the pig in the drip- ping pan as soon as you find the wravy begins to run. When the pig is enough, stir the fire up brisk ; take a coarse cloth, with about a quarter of a pound of butter in it, and rub the pig over till the crack- ling is crisp, then take it up. Lay it in a. dish, and with a sharp knife cut, off the hea.i, then cut the pig in two, before you draw out the spit. Cut the ears off the bead, and lay them at each end : cut the under jaw in two, and Jay on each side • melt some good butter, take the gravy you saved, and put it in, boil it, and pour it in the dish, with the brains bruised bne, and the sage mixed together, and then send it to the table. A nother icay to roast a pin. Chop the sage and onions very fine, a