resin, and put it into scalding water for one minute. Then
lay it on a clean board, and pull and scrape off the bristles,
taking care not to injure the skin. If any of the bristles
do not come off readily, scald that part again and scrape it.
When all the bristles are removed, wash the pig thoroughly,
first in warm water, and then several times in plenty of
cold water. Then slit the pig from the throat downward,
and take out the entrails, saving the heart, liver, lights, and
spleen : lay these parts in cold salted water. Wash the pig
again in cold water, and then wrap it from the air in cloth
wet in cold water, until it is wanted for use.
A good roasting-pig has a soft, clean, pinkish-white skin,
plump hams, a short curly tail, thin delicate ears, and a
soft fringe-like margin all around the tongue.
BAKED SUCKING-PIG.
Choose a small plump pig. Use the liver, heart, and
lights for the dressing, after first putting them over the fire
in salted boiling water, and boiling them until tender, or
stewing them raw and browning them in butter. Peel and
grate an onion, put it over the fire in a frying-pan with two
tablespoonfuls of batter, and fry it slowly ; mince the heart,
liver, kidneys, and add them to the onion ; soak two
cupfuls of bread in cold water until soft, then squeeze it
in a towel to extract the water, and put it with the minced
haslet and onion ; season the mixture highly with salt, pep-
per, ground sage, and marjoram✪ Baked Sucking-Pig, and stir it until it is scald-
ing hot ; use this stuffing for the pig ; sew it up, truss it so
as to keep the legs in place, put it into a dripping-pan
just large enough to hold it, and. bake it in a moderate
oven ; for the first hour baste it with butter and hot water,
and after that with butter alone ; if the eg,rs and tail seem
in danger of browning, wrap them in buttered paper;
season the pig with salt and pepper two or three times
REMOVES {RELEVMS). 335
while it is being basted. A medium-sized pig will bake in
from two to two and a half hours. When the pig is done,
put it on a dish to keep hot after removing the stitches
which retain the stuffing ; place the dripping-pan over the
fire, stir in a tg.blespoonful of flour, and brown it, and then
add equal quantities of boiling water and wine, or three
parts of water and one of mushroom or walnut catsup ; let
the gravy thus made boil once, season it palatably with salt
and pepper, and then serve it with the baked pig. The
stuffing may be varied by using mashed potatoes instead
of soaked bread. Apple-sauce is the usual accompaniment.
Cold slaw and cranberry-jelly or stewed cranberries are
used in the South with roast pig.
Prepare apple-sauce as follows : : —
Peel, quarter, and core tart apples ; stew them to a pulp
over a slow fire, adding at first three tablespoonfuls of water
to a pint of apples, to prevent burning; when the apples
are stewed to a pulp, stir them with a tablespoonful of
butter✪ Apple Sauce to each pint of the sauce, and then use the sauce
either hot or cold.
SALTING AND SMOKING MEAT.
Page 179 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
resin, and put it into scalding water for one minute. Then lay it on a clean board, and pull and scrape off the bristles, taking care not to injure the skin. If any of the bristles do not come off readily, scald that part again and scrape it. When all the bristles are removed, wash the pig thoroughly, first in warm water, and then several times in plenty of cold water. Then slit the pig from the throat downward, and take out the entrails, saving the heart, liver, lights, and spleen : lay these parts in cold salted water. Wash the pig again in cold water, and then wrap it from the air in cloth wet in cold water, until it is wanted for use.
A good roasting-pig has a soft, clean, pinkish-white skin, plump hams, a short curly tail, thin delicate ears, and a soft fringe-like margin all around the tongue.
BAKED SUCKING-PIG.
Choose a small plump pig. Use the liver, heart, and lights for the dressing, after first putting them over the fire in salted boiling water, and boiling them until tender, or stewing them raw and browning them in butter. Peel and grate an onion, put it over the fire in a frying-pan with two tablespoonfuls of batter, and fry it slowly ; mince the heart, liver, kidneys, and add them to the onion ; soak two cupfuls of bread in cold water until soft, then squeeze it in a towel to extract the water, and put it with the minced haslet and onion ; season the mixture highly with salt, pepper, ground sage, and marjoram, and stir it until it is scalding hot ; use this stuffing for the pig ; sew it up, truss it so as to keep the legs in place, put it into a dripping-pan just large enough to hold it, and. bake it in a moderate oven ; for the first hour baste it with butter and hot water, and after that with butter alone ; if the ears and tail seem in danger of browning, wrap them in buttered paper; season the pig with salt and pepper two or three times
[illustration: REMOVES (RELEVÉS). 335]
while it is being basted. A medium-sized pig will bake in from two to two and a half hours. When the pig is done, put it on a dish to keep hot after removing the stitches which retain the stuffing ; place the dripping-pan over the fire, stir in a tablespoonful of flour, and brown it, and then add equal quantities of boiling water and wine, or three parts of water and one of mushroom or walnut catsup ; let the gravy thus made boil once, season it palatably with salt and pepper, and then serve it with the baked pig. The stuffing may be varied by using mashed potatoes instead of soaked bread. Apple-sauce is the usual accompaniment. Cold slaw and cranberry-jelly or stewed cranberries are used in the South with roast pig.
Prepare apple-sauce as follows : : —
Peel, quarter, and core tart apples ; stew them to a pulp over a slow fire, adding at first three tablespoonfuls of water to a pint of apples, to prevent burning; when the apples are stewed to a pulp, stir them with a tablespoonful of butter to each pint of the sauce, and then use the sauce either hot or cold.
SALTING AND SMOKING MEAT.
Records on this page
Baked Sucking-PigApple Sauce