COLLARED SUCKING PIG

Ingredients

• Bone the pig
• pepper
• salt
• a few sage leaves
• sweet herbs
• Fill a pot with water
• a bunch of sweet herbs
• a few pepper-corns
• a blade of mace
• some cloves
• salt to taste, and a pint of vinegar

Method

1. 1

   Bone the pig, rub it well with pepper, salt, a few sage leaves and sweet herbs chopped fine; roll up very tightly.

2. 2

   Fill a pot with water, and add to it a bunch of sweet herbs, a few pepper-corns, a blade of mace, some cloves, salt to taste, and a pint of vinegar; when it comes to a boil put in the pig and allow it to boil till tender.

3. 3

   When done take it up and cool; then place in a vessel and pour the liquor over it.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 7. The excerpt below is the record exactly as published.

COLLARED SUCKING PIG Bone the pig, rub it well with pepper, salt, a few sage leaves and sweet herbs chopped fine ; roll up very tightly. Fill a pot with 24 COLD DISHES FOR HOT WEATHER water, and add to it a bunch of sweet herbs, a few pepper-corns, a blade of mace, some cloves, salt to taste, and a pint of vinegar

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