in your dish, and pour gravy over them, with mushrooms, and garnish with lemon.
A pig in jelly.
CUT it into quarters, and lay it into your stew-pan, put in one calf's foot and the pig's feet, a pint of Rheinish wine, the juice of four lemon, and one quart of water, three or four blades of mace, two or three cloves, some salt, and a very little piece of lemon-peel; stove it, or do it over a slow fire two hours; then take it up, lay the pig into the dish you intended it for, then strain the liquor, and when the jelly is cold, skim off the fat, and leave the settling at the bottom. Warm the jelly again, and pour over the pig; then serve it up cold in the jelly.
To dress a pig the French way.
SPIT your pig, lay it down to the fire, let it roast till it is thoroughly warm, then cut it off the spit, and divide it in twenty pieces. Set them to stew in half a pint of white wine, and a pint of stron broth, seasoned with grated nutmeg, pepper, two onions cut small, and some stripped thrmy. Let it stew an hour, then put to it half a pint of strong gravy, a piece of butter rolled in flour, some anchovies, and a sponful of vinegar, or mushroom pickle: when it is enough, lay it in your dish, and pour the gravy over it, then garnish with orange and lemon.
To dress a pig au pere duillet.
CUT off the head, and divide it into quarters, lard them with bacon, season them well with mace, cloves, pepper, nutmeg and salt. Lay a layer of fat bacon at the bottom of a kettle, lay the head in the middle, and the quarters round; then put in a bay-leaf, one rocambole, an onion sliced, lemon, carrots, parsnips, parsley, and cives; cover it again with bacon, put in a quart of broth, stew it over the fire for an hour, and then take it up, put your pig into a stew-pan or kettle, pour in a bottle of white wine, cover it close, and let it stew for an hour very softly. If you would serve it cold, let it stand till it is cold; then drain it well, and wipe it, that it may look white, and lay it in a dish with the heat in the middle, and the quarters round, then throw some green parsley all over: or any one of the quarters is a very pretty little dish, laid on water-cresses.
