Masterchef circa 1790

Some things give a real flavour of times gone by:-

Roast pork recipe from 'English Housewifery' by Elizabeth Moxon, thirteenth edition - 1790.

Stick your pig just above the breast bone, run your knife to the heart, when it is dead, put it in cold water for a few minutes, then rub it over with a little rosin beat exceedingly fine, or its own blood, put your pig into a pail of scalding water half a minute, take it out, lay it on a clean table, pull off the hair as quick as possible, if it does not come clean off put it in again, when you have got it all clean off wash it in warm water, then in two or three cold waters, for fear the rosn should taste; take off the four feet at the first joint, make a slit down the belly, take out all the entrails, put the liver, heart and lights to the pettitoes, wash it well out of cold water, dry it exceedingly well with a cloth, hang it up, and when you roast it, put in a little shred sage, a tea spoonful of black pepper, two of salt, and a crust of brown bread, spit your pig, and sew it up; lay it down to a brisk clear fire, with a pig plate hung in the middle of the fire; when your pig is warm, put a lump of butter in a cloth, rub your pig often with it while it is roasting; a large on will take an hour and a half: when your pig is fine brown, take a clean cloth, rub your pig quite dry, then rub it well with a little cold butter, it will help to crisp it; then take a sharp knife, cut off the head, and take off the collar, then take off the ears and jaw-bone, split the jaw in two, when you have cut the pig down the back, which must be done before you draw the spit out, then lay your pig on to back on your dish, and the jaw on each side, the ears on each shoulder, and the collar at the shoulder, and pour in your sauce, and serve it up: garnish with a crust of brown bread grated.