4. Gravy, onions, vinegar, and pepper.

_To roast Pigs divers ways with their different sauces._

_To roast a Pig with the hair on._

Take a pig and draw out his intrails or guts, liver and lights, draw
him very clean at vent, and wipe him, cut off his feet, truss him,
and prick up the belly close, spit it, and lay it to the fire, but
scorch it not, being a quarter roasted, the skin will rise up in
blisters from the flesh; then with your knife or hands pull off the
skin and hair, and being clean flayed, cut slashes down to the
bones, baste it with butter and cream, being but warm, then bread it
with grated white bread, currans, sugar, and salt mixed together,
and thus apply basting upon dregging, till the body be covered an
inch thick; then the meat being throughly roasted, draw it and serve
it up whole, with sauce made of wine-vinegar, whole cloves, cinamon,
and sugar boiled to a syrrup.

_Otherways._

You may make a pudding in his belly, with grated bread, and some
sweet herbs minced small, a little beef-suet also minced, two or
three yolks of raw eggs, grated nutmeg, sugar, currans, cream, salt,
pepper, _&c._ Dredge it or bread it with flower, bread, sugar,
cinamon slic't nutmeg.

_To dress a Pig the French way._

Take and spit it, the Pig being scalded and drawn, and lay it down
to the fire, and when the Pig is through warm, take off the skin,
and cut it off the spit, and divide it into twenty pieces, more or
less, (as you please) then take some white-wine, and some strong
broth, and stew it therein with an onion or two minc't very small,
and some stripped tyme, some pepper, grated nutmeg, and two or three
anchoves, some elder vinegar, a little butter, and some gravy if you
have it; dish it up with the same liquor it was stewed in, with some
French bread in slices under it, with oranges, and lemons upon it.

_To roast a Pig the plain way._

Scald and draw it, wash it clean, and put some sage in the belly,
prick it up, and spit it, roast it and baste with butter, and salt
it; being roasted fine and crisp, make sauce with chopped sage and
currans well boil'd in vinegar and fair water, then put to them the
gravy of the Pig, a little grated bread, the brains, some
barberries, and sugar, give these a warm or two, and serve the Pig
on this sauce with a little beaten butter.

_To roast a Pig otherways._

Take a Pig, scald and draw it, then mince some sweet herbs, either
sage or penny-ro