Roast Pig

Ingredients

• a pig about three weeks old
• one teaspoonful of salt
• melted butter
• a little white pepper

Method

1. 1

   Clean, wash, and dry the pig.

2. 2

   Rub inside with salt, fill with bread forcemeat, sew up, and skewer in position.

3. 3

   Rub outside with melted butter, dredge with salt and pepper, cover ears and tail with buttered paper, and bake for three and a half hours, basting frequently.

4. 4

   Remove paper to brown ears and tail before serving.

As published

This recipe was extracted from Kirmess cook book (1907), page 67. The excerpt below is the record exactly as published.

ROAST PIG. Mrs, Seely's Cook Book, Select a pig about three weeks old. After it is thor- ouhly cleaned, washed, and dried, rub the inside with one teaspoonfiQ of salt. Fill it with bread forcemeat and sew up the opening. Press the fore feet forward and the hind feet backward. Skewer them in position, and place in a pan. Rub the entire body with melted butter, dredge it with salt and a little white pepper

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