Roast a Pig

Ingredients

• a pig that weighs from seven to twelve pounds
• any fresh cold meat
• twice as much bread as you have meat
• half a teacupful of butter
• one egg

Method

1. 1

   Wash the pig inside and out.

2. 2

   Chop bread and mix with meat, herbs, pepper, salt, butter, and egg.

3. 3

   Stuff the pig, sew it up, and place in a dripping pan with boiling water.

4. 4

   Swab with salt and water as it cooks.

5. 5

   Bake for three hours if weighing twelve pounds.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 27. The excerpt below is the record exactly as published.

ROAST A PIG. Take a pig that weighs from seven to twelve pounds, and as much as six weeks old. Wash it thoroughly outside and inside. Take any fresh cold meat, and twice as much bread as you have meat. Chop the bread by itself, and chop the meat and pork fine and mix all together, adding sweet herbs, pepper and salt, half a teacupful of butter, and one egg

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