To Roast a Pig. — Spit your pig, and lay it down to a clear
fire. Put into the belly a few sage leaves, a little pepper
and salt, a small crust of bread, and a bit of butter ; sew it
up, and flour well. When the skin is crisp put two plates
into the dripping-pan to save the gravy which comes from
it. Put J Ib. of butter in a clean coarse cloth, and rub all
over till the flour is quite taken off; then take it up into
your dish, take the sage, etc., out of the belly, and chop it
small. Cut off the head, open it, and take out the brains,
which chop, and put the sage and brains into \ pint of good
gravy, with a piece of butter rolled in flour ; then cut your
pig down the back, and lay it flat on the dish. Cut off the
two ears, and lay one on each shoulder; put the head
between the shoulders, pour the gravy out of the plates into
your sauce and then into the dish; garnish with lemon, and
if you please, pap sauce in a basin.
To Roast a Hare. — Truss your hare, and then make a
pudding thus : \ Ib. of beef suet minced fine, as much bread
crumbs, the liver chopped fine, parsley and lemon peel shred
fine, seasoned with pepper, salt, and nutmeg. Moisten with
an egg, and put it into the hare's belly. Let your dripping-
RECIPES, OLD AND NEW 271
pan be very clean ; put into it i quart of milk and 6 oz. of
butter, and baste it with this till the whole is used. About
five minutes before you take it up dust on a little flour, and
baste with fresh butter that it may be well frothed. Put a
little gravy in the dish and the rest in a boat ; garnish with
lemon.
To Roast a Green Goose with Green Sauce. — Roast your
goose nicely ; in the meantime make your sauce thus : Take
J pint of the juice of sorrel, i spoonful of white wine, a little
grated nutmeg, and some grated bread. Boil this over a
gentle fire, and sweeten with pounded sugar to your taste ;
garnish with lemon.
The German Way of Dressing Fowls. — Take a turkey or
fowl, stuff the breast with what forcemeat you like, fill the
body with roasted chestnuts peeled, and lay it down to
roast. Take \ pint of good gravy, with a little piece of
butter rolled in flour ; boil these together with some small
turnips and sausages, cut in slices, and fried or boiled ;
garnish with chestnuts. You may dress ducks the same way.
To Roast Quails. — Truss them, and stuff with beef suet
and sweet herbs shred very fine, and seasoned with a little
spice. When warm baste with salt and water, then dredge
them, and baste with butter. For sauce, dissolve an anchovy
in good gravy, with 2 or 3 shallots shred very fine, and the
juice of a Seville orange. Dish them up in this sauce, and
garnish with fried bread crumbs and lemon.
To Roast Plovers. — Green plovers are roasted as you do
woodcocks. Lay them upon toast, and put good gravy
sauce in the dish. Grey plovers are roasted or stewed thus :
Make a forcemeat of artichoke bottoms cut small, seasoned
with pepper, salt, and nutmeg. Stuff and put the birds into
272 OUR VIANDS
Our viands
1893Page 136
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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To Roast a Pig. — Spit your pig, and lay it down to a clear
fire. Put into the belly a few sage leaves, a little pepper
and salt, a small crust of bread, and a bit of butter ; sew it
up, and flour well. When the skin is crisp put two plates
into the dripping-pan to save the gravy which comes from
it. Put J Ib. of butter in a clean coarse cloth, and rub all
over till the flour is quite taken off; then take it up into
your dish, take the sage, etc., out of the belly, and chop it
small. Cut off the head, open it, and take out the brains,
which chop, and put the sage and brains into \ pint of good
gravy, with a piece of butter rolled in flour ; then cut your
pig down the back, and lay it flat on the dish. Cut off the
two ears, and lay one on each shoulder; put the head
between the shoulders, pour the gravy out of the plates into
your sauce and then into the dish; garnish with lemon, and
if you please, pap sauce in a basin.
To Roast a Hare. — Truss your hare, and then make a
pudding thus : \ Ib. of beef suet minced fine, as much bread
crumbs, the liver chopped fine, parsley and lemon peel shred
fine, seasoned with pepper, salt, and nutmeg. Moisten with
an egg, and put it into the hare's belly. Let your dripping-
RECIPES, OLD AND NEW 271
pan be very clean ; put into it i quart of milk and 6 oz. of
butter, and baste it with this till the whole is used. About
five minutes before you take it up dust on a little flour, and
baste with fresh butter that it may be well frothed. Put a
little gravy in the dish and the rest in a boat ; garnish with
lemon.
To Roast a Green Goose with Green Sauce. — Roast your
goose nicely ; in the meantime make your sauce thus : Take
J pint of the juice of sorrel, i spoonful of white wine, a little
grated nutmeg, and some grated bread. Boil this over a
gentle fire, and sweeten with pounded sugar to your taste ;
garnish with lemon.
The German Way of Dressing Fowls. — Take a turkey or
fowl, stuff the breast with what forcemeat you like, fill the
body with roasted chestnuts peeled, and lay it down to
roast. Take \ pint of good gravy, with a little piece of
butter rolled in flour ; boil these together with some small
turnips and sausages, cut in slices, and fried or boiled ;
garnish with chestnuts. You may dress ducks the same way.
To Roast Quails. — Truss them, and stuff with beef suet
and sweet herbs shred very fine, and seasoned with a little
spice. When warm baste with salt and water, then dredge
them, and baste with butter. For sauce, dissolve an anchovy
in good gravy, with 2 or 3 shallots shred very fine, and the
juice of a Seville orange. Dish them up in this sauce, and
garnish with fried bread crumbs and lemon.
To Roast Plovers. — Green plovers are roasted as you do
woodcocks. Lay them upon toast, and put good gravy
sauce in the dish. Grey plovers are roasted or stewed thus :
Make a forcemeat of artichoke bottoms cut small, seasoned
with pepper, salt, and nutmeg. Stuff and put the birds into
272 OUR VIANDS