Roast Pig

Ingredients

• A pig not over six weeks old
• wrap a cloth around it
• a small piece of butter
• salt
• pepper
• a little water
• a rich dressing of bread crumbs
• butter
• powdered sage
• a little onion

Method

1. 1

   Prepare and wash the pig, wrap it in a wet cloth.

2. 2

   Make a dressing of bread crumbs, butter, sage, onion, pepper, and salt.

3. 3

   Stuff the pig, sew it up, and bake for two and a half hours with a little water and butter for basting.

4. 4

   Baste frequently and rub with butter to keep the skin soft.

5. 5

   Serve garnished with parsley.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 26. The excerpt below is the record exactly as published.

ROAST PIG. A pig not over six weeks old is the nicest size for cooking whole. Have it carefully prepared, wash well, wrap a cloth around it, which keep wet to make it white. It must be kept twelve or twenty-four hours before cooking. Make a rich dressing of bread crumbs, butter, powdered sage, a lit- tle onion, with plenty of pepper, and salt. Stuff the pig so it will be well shaped and plump. Sew up. Bake two hours and a half. Put but a little water in the pan, with a small piece of butter

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