Take an Hog of five or six Months old, kill it, and take out the Inwards,
so that the Hog is clear of the Harslet; then turn the Hog upon its Back,
and from three Inches below the place where it was stuck, to kill it, cut
the Belly in a strait Line down to the Bottom, near the joining of the
Gammons; but not so far, but that the whole Body of the Hog may hold any
Liquor we would put into it.
Then stretch out the Ribs, and open the Belly, as wide as may be; then
strew into it what Pepper and Salt you please.
After this, take a large Grid-Iron, with two or three Ribs in it, and set
it upon a stand of Iron, about three Foot and a half high, and upon that,
lay your Hog, open'd as above, with the Belly-side downwards, and with a
good clear Fire of Charcoal under it. Broil that side till it is enough,
flouring the Back at the same time often. _Memorandum_, This should be done
in a Yard, or Garden, with a Covering like a a Tent over it.
When the Belly-part of the Hog is enough, and turn'd upwards, and well
fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of
the Hog, three or four Quarts of Water, and half as much White-Wine, and as
much Salt as you will, with some Sage cut small; adding the Peels of six or
eight Lemons, and an Ounce of fresh Cloves whole.
Then let it broil till it is enough, which will be, from the beginning to
the end, about seven or eight Hours; and when you serve it, pour out the
Sauce, and lay it in a Dish, with the Back upwards. _Memorandum_, The Skin
must not be cut before you lay it on the Gridiron, to keep in the Gravey;
neither should any of the Skin be cut, when you have any Pork roasted for
the same Reason.
_Beef,_ or _Pork,_ to be salted for boiling immediately, from the
_Shambles._ From Mr. _J. P._ Chymist.
Take any piece of Beef you desire to boil, or Pork for the same, dressing
it fresh from the Shambles, or Market, and salt it very well, just before
you put it into the Pot; then as soon as your Meat is salted, take a coarse
Linnen Cloth, and flour it very well, and then put the Meat into it, and
tye it up close. Put this into a Kettle of boiling Water, and boil it as
long as you would any salt piece of Beef of the same bigness, and it will
come out as salt as a piece of Meat, that had been salted four or five
Days: but by this way of salting, one ought not to have pieces of above
five or six Pounds weight. _N.B._ If to half a Pound of common Salt you put
an Ounce of Nitre, or Salt-Petre, it will strike a redness into the Beef;
but the Salt-Petre must be beat fine, and well mix'd with the common Salt.
_Potatoe-_Puddings, made with Sweet-meats. From Mr. _Moring, Temple-Bar._
Take some clean Potatoes, boil them tender, and when they are so, and clean
from their Skins, break them in a Marble Mortar, till they become a Pulp;
then put to them, or you might beat with them some slices of candy'd Lemons
and Oranges, and beat these together with some Spices, and Lemon-Peel
candy'd. Put to these some Marrow, and as much Sugar, with Orange-Flower
Water, as you think fit. Mix all together, and then take some whole candy'd
Orange-Peels, and stuff them full of the Meat, and set them upon a Dish, in
a gentle Oven; and when they have stood half an hour, serve them hot, with
a Sauce of Sack and Butter, and fine Sugar grated over them.
_Potatoe-_Pudding baked. From _Mr. Shepherd_ of _Windmill-Street._
Boil some fair Potatoes till they are tender; then, when they are made
clean, bruise them in a Marble Mortar, till they become a Paste, with some
Mace powder'd, some Sugar, and the Pulp of Oranges, with a _Naples_ Biscuit
or two grated in, and a large Carrot grated. Add to these some Orange-Flower
Water; and when all these are well mix'd, put to them some butter'd Eggs,
with some slices of Butter laid upon your Pudding, when it is put into the
Dish, or Pan. A little baking will serve for it; and when it is enough,
serve it hot, with a garnish of sliced Lemon or Orange. Some will put this
into a Paste, but not cover it.