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Classic
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page 23
belly: flour it all over very well, and do so till the eyes begin to start. When
you find the skin is tight and crisp, and the eyes are dropped, put two plates
into the dripping pan, to save what gravy comes from it: put a quarter of a
pound of butter into a clean coarse cloth, and rub all over it till the flour is
quite taken off; then take it up into your dish, take the sage. out of the
belly and chop it small; cut off the head, open it and take out the brains,
which chop, and put the sage and brains into half a pint of good gravy, with a
piece of butter rolled in flour; then cut your pig down the back, and lay it
flat in the dish: Cut off the two ears, and lay one upon each shoulder; take off
the under jaw, cut it in two, and lay one upon each side; put the head between
the shoulders; pour the gravy out of the plates into your sauce, and then into
the dish; send it up to table garnished with lemon, and if you please, pap sauce
in a bason.
OF BOILING.
General rules to be observed in Boiling.
BE very careful that your pots and covers are well tinned, very clean, and free
from sand. Mind that your pot really boils all the while; otherwise you will be
disappointed in dressing any joint, though it has been a proper time over the
fire. Fresh meat should be put in when the water boils, and salt meat whilst it
is cold. Take care likewise to have sufficient room and water in the pot, and
allow a quarter of an hour to every pound of meat, let it weigh more or less.
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