Pig to Barbacue

Ingredients

• a pig of ten weeks old
• two anchovies
• six sage leaves
• the liver of the pig
• the crumbs of half a penny loaf
• 4 ozs. of butter
• half a teaspoonful of cayenne
• half a pint of red wine

Method

1. 1

   Dress a pig of ten weeks old, as if for roasting; make a forcemeat of two anchovies, six sage leaves, and the liver of the pig, all chopped very small; put them into a mortar, with the crumbs of half a penny loaf, 4 ozs. of butter, half a teaspoonful of cayenne, and half a pint of red wine; beat all to a paste; put it into the pig’s belly, and sew it up; place the pig before a brisk fire; singe it well; put port wine in the dripping pan freely, and baste it well at the time of roasting.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 379. The excerpt below is the record exactly as published.

PIG, to Barbacue. — Dress a pig of ten weeks old, as if for roasting ; make a forcemeat of two anchovies, six sage leaves, and the liver of the pig, all chopped very small ; put them into a mortar, with the crumbs of half a penny loaf, 4 ozs. of butter, half a tea- spoonful of cayenne, and half a pint of red wine

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