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Cookery
To Rost a Pig
let the pig be dried well with a cloth after it is scalded
Stuff the belly with a sprig of sage and parsley sow it up
and spit fast it to rost as soon as it is warm / oven it and
keep flowering it all the time as you see it want let it
rost a hour in all or it will be sufficient for a medling pig
A quarter of a hour before it is done cut its head of
Allmost of and with all the flower of with a clean cloth
then put some butter in a cloth and rub the pig well
over with it when it is done put it in a round dish
spit and all take the head quit of and cut the under
jaw and cut the ears and put them in your dish one on
one side and one on the other slit the jaw and do likewise
cut the pig up the back and lay back to Back put the
sauce under it