Roast Pig

Ingredients

• A pig to roast whole
• a quart of bread crumbs
• pepper
• salt
• three teaspoonsful of powdered sage leaves
• two of sweet marjoram
• a large onion chopped fine
• a bunch of parsley ditto
• nearly a quarter of a pound of butter

Method

1. 1

   Cut the pig open lengthwise, take out the entrails, wash it clean, soak in salt water for twenty minutes; prepare a filling with bread crumbs, seasonings, and melted butter; fill the pig, sew it up, season outside, and roast for two and a half hours, basting frequently.

2. 2

   Prepare gravy with heart and liver.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 24. The excerpt below is the record exactly as published.

a banch of parsley ditto, and a pieee of batter the sise of an egg melted and poured over, mix all well together, make an incbion through the leg parallel with the bone, fill with the dressing, secure it with skewers, season the outside of the leg with pepper and salt, dust with flour, rab with ine sage, put it in a dripping-pan with a little hot water, roMt two and a half hours, basting it frequently, when done, make a gravy with the drippings thickened with browned flour, add a li^e hot water, boil up, pour a little over the leg, serve the reasainder in a sauce-boat. Serve with apple sauce. * Baked Ham. Wash a smoked ham very clean, put it in a large kettle with •old water, boil rfowly, according to weight, allowing fifteen ninates to every pound, take out the ham, remove the skin, trim off all the black and smoked parts, paint it all over with yolk ef egg, sprinkle thickly with veivr fine bread crumbs, put it in MJEATti. 58 tfie oven in a dripping-pan, baste it f^o or three timei witli good oooking wine, and roaat it nearly an hour, or until a ine brown all over, trim the knuckle with fringed writing paper and Berye hot. If to be eaten cold, let the ham remain in the water it was boiled in until oold, then skin it and proeaed as aboTe. Soast Pig. A pig to roast whole should be at least four weeks old. Out it open lengthwise, take out the entrailsi wash the pig yery clean, and let it lie in salt and water for twenty minutes to draw out the blood ; wash very clean the liver and heart, and put them in a small stew-pan, season with pepper and salt, add a large onioui out in quarters, and cover with cold water ; keep them boiling all the time you are preparing and roasting the pig. Make a filling of a quart of bread crumbs grated very fine, and seasoned with pepper and salt, three teaspoonsful of powdered sage leaves, two of sweet marjoram, a large onion chopped fine, a bunch of pars- ley ditto, and nearly a quarter of a pound of butter

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