The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse].

Hannah Glasse

Date:: 1796

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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$a hole under the twit, ‘and put the ‘fige; &e, there, | atid theWer a uD with 2 thewer. Roatt it crifp, becaufe moft people like the rind crifp, which they call crackling. Make fome good ‘apple- fauce, and fend up ina boat; then have a little drawn gravy to put in the dith, This they call a mock goole. The fpring or hand of pork, if very young, roafted like a pig, eats very well; or take the fpring, and cut Pott the fhank or knuckle, and fprinkle fage and onion over it, and roll it round, and tie i : with a fring, and foaft it two hours, etherwife it is better ‘Boiled, | The {parerib fhould be bafted with a little bit of butter, | a very ‘Hittle-duft of flour, and fome fage fhred fmalt> but we never maké any fauce to it but apple-fauce. The beft way to -drefs pork. grifkins is to roaft them, bafte them. with a little butter, and fage, and a little pepper and he Few eat any ting with thefe but muftard, Cs ie Re sill a , Pig at prepare it for vite. . ' $vIcK your. pig jek above the breaft-bone, run your nite to. the heart, when. it is dead put it in. cold water for a few mi- nutes, then rub it over with a Jittle rofin beat exceeding. fine, or, its own blood, put your pig into a pail of fcalding water half 2 minute, take if out, lay it on a clean table, pull off the hair-as quick as poflible, if it does not come clean off put it in again, when. you. have-got it all clean. off wafh-it in warm, water, then in two. or three cold’ waters, for fear the rofin. fhould tafe; take off the four feet at the firtt joint, esis a flit down.the belly, . take. out, all the entrails, put, the. iver, heart, and lights to. the pettitoes, wail it well. out of colt, watery ory i it execeds Mil well with a Gots ‘ hore ts oe ht! neta Dente ‘your. pig and Jay it to.the, fire, “which mph, be brifker ‘at the ends) than in the nriddle;, or hang a flat iron in, the middle oak the grate, - Before you lay your pig.down, take a little fage fhred {mal}, a piecé of butted as big as a walnut, anda, little _ pepper and falty and a cruft of bread ; put them. into. the ‘Pigs and. few it up with coarfe thread then, flour’ it al] over very Well, and, keep flouring: it till the eyes dtop out, or you: nd the erackling hard. Be fure to fave all the gravy that comes « out oF it, which you mutt-do by, fetting b bafons or pans under the f pig in the dripping-pan, as foon as you find the gtavy begins to sun, If jut, killed, Jet it roatt ¢ an hour; if killed be day be- fore, an hour, and 2 quarter 5 ifa vety. large « oné, “an bour, and a “me half, But rhe beft way to judge, is when the eyes drop 6 4 ye and, the ikin is grown very bard.» W hen j it is. pnd gb. ba fire: up britk ; take 4 coarle cloth, WH @ good tan of bu ee q 4 ‘ ar a ia pty “ee t Pebwies “ cera Eo ¥ pe Bae t¢ Cape oT : Z Tabet Eds LF |$