Take fair Apples ripe, pare them, and take out the Cores; then slice them
thin, and with a large Grater, grate in some candy'd Orange or Lemon-Peels,
and you may put in also some powder'd Clove or Cinnamon, and a little
grated Quince, or Quince Marmalade. Put these together, the Apples being
first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth.
These must be sweeten'd with _Lisbon_-Sugar, when they are taken up, and
melted Butter pour'd in: for if you use Loaf-Sugar, though it is powder'd,
some of it will be harsh in the Mouth; and the _Lisbon_-Sugar, which is the
fattest sort of Sugar, will not, but will give a good flavour to your
Fruit.



An _Hog_ barbecued, or broil'd whole. From _Vaux-Hall, Surrey._

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,