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Pig To Dress Lamb Fashion

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







After skinning the pig, but leaving the skin quite whole, with the head

on, chine it down, as you would do mutton, larding it with thyme and

lemon-peel; and roast it in quarters like lamb. Fill the other part with

a plum-pudding; sew the belly up, and bake it.











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