Pig to Bake

Ingredients

• the pig
• butter
• flour it all over
• some gravy
• the sage that comes out of the body
• apple or currant sauce

Method

1. 1

   Lay the pig in a well-buttered dish; flour it all over; rub some butter on it, and send it to the oven; when done, take it out, rub it over with a buttered cloth, and put it into the oven again till it is dry; lay it in the dish, and cut up.

2. 2

   Take the fat from the dish it was baked in, and some gravy will remain at the bottom; put this to a little veal gravy, with butter rolled in flour, and boil it up with the sage that comes out of the body.

3. 3

   Serve with apple or currant sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 378. The excerpt below is the record exactly as published.

PIG, to Bake a. — Lay the pig in a well-buttered dish; flour it all over ; rub some butter on it, and send it to the oven ; when done, take it out, mb it over with a buttered cloth, and put it into the oven again till it is dry ; lay it in the dish, and cut up. Taka the fat from the dish it was baked in, and some gravy will remain at the bottom ; put this to a little veal gravy, with butter rolled in flour, and boil it up with the sage that comes out of the body. Serve with apple or currant sauce

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