little salt, with this baste it and turn it, so as each part will have
the benefit of the fire. It should be basted until the skin begins to
get stiff with the heat of the fire; then grease it all over with butter
or lard, and continue to turn it before the fire, but baste no more, or
the skin will blister. A pig will take from two to three hours to roast,
according to the size; when it is done, pour the water out in a skillet;
season it and thicken it with flour and water. To make hash gravy, put
the liver and heart to boil in three pints of water; after they have
boiled an hour, chop them very fine, put them back in the pot and stir
in a thickening of flour and water, with salt, pepper, parsley and
thyme. Have the gravies in separate tureens on either side of the pig.
Apple sauce and cold slaw are almost indispensable with pig.


To Roast Pork.

After washing the pork, cut the skin in squares or stripes; season it
with salt and pepper, and baste it with salt and water; thicken, and
boil up the gravy.


To Bake a Stuffed Leg of Veal.

Cut off the shank, and make holes round the hone for stuffing, which
should be of bread and butter, the yelk of an egg, and seasoning; fill
the holes with this, and spread it over the top, with little pieces of
the fat of ham; dust salt and pepper over, put it in the dutch-oven, or
dripping pan, and bake it brown; put a pint of water in the bottom, and
if it should dry up, put in more; when it is done, dust in some flour
for the gravy. If done carefully, meat is almost as good roasted in the