Roast Pig

Ingredients

• Select pig 3 to 5 weeks old
• Stuff with mashed potatoes or stale bread
• seasoned with sage, salt, pepper, onion and celery
• one egg
• Place in dripping pan

Method

1. 1

   Clean pig well.

2. 2

   Stuff with mashed potatoes or stale bread, seasoned with sage, salt, pepper, onion and celery.

3. 3

   If bread is used, moisten with warm water, melted butter and one egg.

4. 4

   Stuff and sew.

5. 5

   Skewer fore legs forward and hind legs backward.

6. 6

   Hub over with butter.

7. 7

   Place in dripping pan; add a little water.

8. 8

   Moderate oven.

9. 9

   Bake for 2 to 4 hours.

10. 10

    Arrange in bed of parsley and celery leaves, tuft of cauliflower in mouth, garland of parsley, or cranberries around neck.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 62. The excerpt below is the record exactly as published.

EOAST PIG. Select pig 3 to 5 weeks old. Clean well. Stuff with mashed po- tatoes or stale bread, seasoned with sage, salt, pepper, onion and celery. If bread is used, moisten with warm water, melted butter and one egg. Stuff and sew. Skewer fore legs forward and hind legs backward. Hub over with butter. Place in dripping pan

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