Take some Vine Leaves dried before the fire in a dish and mince them,
then put some Claret Wine and a little Pepper and Salt to it, and a
piece of Butter, and serve them with it.

This Sauce is also for rosted Pigeons.


236. _To rost a whole Pig without the Skin, with a Pudding in his
Belly._

Make ready the Pig for the Spit, then spit it and lay it down to the
fire, and when you can take off the Skin, take it from the fire and flay
it, then put such a Pudding as you love into the Belly of it, then sew
it up, and stick it with Thyme and Limon Pill, and lay it down again, and
rost it and bast it with Butter, and set a Dish under it to catch the
Gravie, into which put a little sliced Nutmeg, and a little Vinegar, and
a little Limon and some Butter; heat them together: when your Pig is
enough, bread it, but first froth it up with Butter and a little Salt,
then serve it in with this Sauce to the Table with the Head on.


237. _To fry Artichokes._

Take the bottoms of Artichokes tenderly boiled, and dip them in beaten
Eggs and a little Salt, and fry them with a little Mace shred among the
Eggs; then take Verjuice, Butter and Sugar, and the Juice of an Orange,
Dish your Artichokes, and lay on Marrow fried in Eggs to keep it whole,
then lay your Sauce, or rather pour it on, and serve them in.