Roast Pig

Ingredients

• a fat sucking pig
• one teaspoonful of salt
• bread forcemeat
• melted butter

Method

1. 1

   Select a pig about three weeks old.

2. 2

   After it is thoroughly cleaned, washed, and dried, rub the inside with salt.

3. 3

   Fill it with bread forcemeat and sew up the opening.

4. 4

   Press the fore feet forward and the hind feet backward.

5. 5

   Skewer them in position, and place in a pan.

6. 6

   Rub the entire body with melted butter, dredge it with salt and a little white pepper.

7. 7

   Cover the ears and tail with buttered paper to keep them from crisping, and place a piece of wood in the mouth to keep it open.

8. 8

   Bake in a moderate oven for three and a half hours, basting frequently with melted butter.

9. 9

   About half an hour before it is thoroughly cooked, remove the buttered paper.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 101. The excerpt below is the record exactly as published.

teaspoon- f ul of salt, one-fourth teaspoon of pepper, a pinch of cayenne, and the yolks of two eggs whipped with a tablespoonful of cream. Set aside to cool. When cold, add it to the meat. Whip half a pint of cream and add to the mixture. Care must be taken not to whip your cream too mudi; it may separate. Be sure you bave it well flavored before you add the cream. Set in the ice-box a few minutes. Decorate your mould, and be ME ATS 177 gare it is well buttered so that the decorations stick to it, then put on ice to harden. When well chiUed, put in your force- meat, giviog the mould a few knocks on the table to settle the forcemeat to get it even so that it wiU not break when dished. Thirty minutes before serving, put your mould in pan of hot water. Put buttered paper over it, and poach until it is finn to the touch. Serve with princess sauce. This mousse may be served hot or cold. It can be done with ali chicken or ali ham, according to the taste. Be sure you weigh and measure correctly. Measure your half-pint of cream before you whip it. Pier à la Busse with Horseradish Sauoe Boil a fat sucking pig in a soup you bave made of vegeta- bles. To make the soup, use vegetables such afi usually go to the making of vegetable soup, — carrots, turnips, etc, — a season- ing of onion, not forgetting a bouquet of majoram, thyme, sum- mer savory, etc. Vinegar should be added to the broth, and therefore a porcelain kettle had best be used. When the pig is thoroughly cooked — its tenderness is tested by a skewer or fork — carve it, sprinkle with parsley, pour the horseradish sauce giyen below over it, and serve. Horseradish Sauoe Grate the horseradish, fry in butter mixed with a little bouillon, add severa! tablespoons of rich cream, and cook until tender. Set off the stove, add the yolks of a couple of eggs, warm again, but do not boil. This delicious sauce is, in Russia, also often served with comed beef and beef au naturel. Boast Pig Select a pig about three weeks old. After it is thoroughly cleaned, washed, and dried, rub the inside with one teaspoonful 178 MBS. SEELY'S COOK BOOK of salt. Fili it with bread forcemeat and sew up the open- ing. 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

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