Barbicue Recipe

Cut either the fore quarter or leg of a small pork pig in the shape of a

ham; roast it well, and a quarter of an hour before it is enough done,

baste it with Madeira wine; then strain the Madeira and gravy in the

dripping-pan through a sieve; mix to your taste with cayenne pepper and

lemon-juice; and serve it in the dish.

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