Roast Pig

Ingredients

• a cup of bread crumbs
• an onion
• two teaspoonfuls powdered sage
• three tablespoonfuls melted butter
• a salt spoonful of pepper
• half a teaspoonful of salt
• two well-beaten eggs
• half a cup of warm water or milk

Method

1. 1

   Mix bread crumbs, onion, sage, melted butter, pepper, and salt.

2. 2

   Moisten with warm water or milk, beat in the eggs, and stuff the pig.

3. 3

   Sew it up, bind the feet, dry, dredge with flour, and roast with hot salted water in the pan.

4. 4

   Baste with butter and water, rub with melted butter as it cooks.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 443. The excerpt below is the record exactly as published.

ROAST PIG. 531 pieces and rub gradually to a paste, moistening with melted butter. Work into the soft paste a quarter of a teaspoonful of cayenne pepper, half a grated nutmeg, some ground cloves and mace, a teaspoonful each of Worcestershire sauce and made French mustard, salt to taste and a tablespoonful of boiling water in which a large onion has been steeped. Mix thoroughly and pack in jelly pots very hard, inserting here and there bits of the tongue ; cover with melted butter and fasten the lids. ROAST PIG. A month old pig, if well-grown and plump, is best for this pur- pose. For dressing, take a cup of bread crumbs, an' onion, two tea- spoonfuls powdered sage, three tablespoonfuls melted butter, a salt spoonful of pepper, half a teaspoonful of salt, two well-beaten eggs. Mix all these ingredients, except the eggs, together, incorporating them well ; moisten with half a cup of warm water or milk

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