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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.
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