26. _To make good Sauce for a boiled Leg of Mutton._

Take the best Prunes and stew them well with white Wine or Claret, and
some whole Spice, then drain them into a Dish and set it over a Chafing
dish of Coles; put to it a little grated Bread, juice of Limon and a
little salt, then lay your Mutton in a Dish, being well boiled with
water and salt, pour your sauce to it:

Garnish your Dish with Limon, Barberries, Parsly, and so serve it in.


27. _To rost Pork without the Skin._

Take any joint of small Pork, not salted and lay it to the fire till the
Skin may be taken off, then take it from the fire and take off the Skin,
then stick it with Rosemary and Cloves, and lay it to the fire again,
then salt it and rost it carefully, then make Sauce for it with Claret
Wine, white bread sliced thin, a little water, and some beaten Cinamon;
boil these well together, then put in some Salt, a little Butter,
Vinegar, or Juice of Limon, and a little sugar, when your Pork is rosted
enough, then flower it, and lay it into a Dish with the Sauce, and
serve it in.


28. _To roste a Pig like Lamb._

Take a Pig--cut it in quarters, and truss it like quarters of Lamb, then
spit it, and rost it till you may take off the Skin, then take the Spit