Barbecued Pig
From Southern Recipes, 1913
Serve with plenty of sauce.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 4. The excerpt below is the record exactly as published.
BARBECUED PIG \\ A pit two and a half feet deep by three 1 feet long, and two feet wide, sticks of green \ wood, or, better still, iron rods, to fit across the pit Build a large wood fire, and when it bums down to ashes, put on plenty of char- coal, as the fire is kept up by this. Split pig down the front, then rub well with salt and red pepper, cut slashes in the skin, so that the seasoning will get through, put pig over pit with skin side down. Into a pot put one quart of vinegar to boil, add one pound of butter, some Worcester sauce, tomato catsup, French mustard, and English mustard mixed, chowchow mustard, a few drops of tobasco and some salt
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