Adissertation upon roast pig

The manuscript goes on to say that the art of roasting, or rather broiling (which i take to be the elder brother), was accidentally discovered in the manner following.

Adissertation upon a roast pig

Roasting by the string, or spit, came in a century or two later, i forget in whose dynasty.

T placing too implicit faith in the account above given, it must be agreed, that if a worthy pretext for so dangerous an experiment as setting houses on fire (especially in these days) could be assigned in favour of any culinary object, that pretext and excuse might be found in roast pig.

Is no flavour comparable, i will contend, to that of the crisp, tawny, well-watched, not over-roasted, crackling, as it is well called—the very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance—with the adhesive oleaginous—oh, call it not fat!

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Roasting by the string, or spit,Came in a century or two later, i forget dynasty.

The mild forerunner, or prcsludium, of must be roasted, i am not ignorant ancestors ate them seethed, or boiled —.

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