Baked Sucking-Pig

Ingredients

• a small plump pig
• an onion, peel and grate
• two tablespoonfuls of butter
• two cupfuls of bread
• season the mixture highly with salt
• season the mixture highly with pepper
• ground sage
• marjoram

Method

1. 1

   Choose a small plump pig.

2. 2

   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.

3. 3

   Peel and grate an onion, put it over the fire in a frying-pan with two tablespoonfuls of butter, 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.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 179. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.