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,
flouring the Back at the same time often. _Memorandum_, This should be done
in a Yard, or Garden, with a Covering like a a Tent over it.
When the Belly-part of the Hog is enough, and turn'd upwards, and well
fix'd, to be steady upon the Grid-Iron, or Barbacue, pour into the Belly of
the Hog, three or four Quarts of Water, and half as much White-Wine, and as
much Salt as you will, with some Sage cut small; adding the Peels of six or
eight Lemons, and an Ounce of fresh Cloves whole.
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