Roast Pig

Ingredients

• The pig should be about three weeks old.
• three pints of grated bread crumbs
• three teaspoonfuls of salt
• half a teaspoonful of pepper
• one tablespoonful of powdered sage
• three tablespoonfuls of butter
• one of minced onion

Method

1. 1

   Clean the pig thoroughly, rub salt inside, and prepare stuffing with bread crumbs, salt, pepper, sage, butter, and onion.

2. 2

   Fill the pig, sew it up, and skewer the feet.

3. 3

   Butter and dredge with flour, then roast in a moderately hot oven for three and a half hours, basting every fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

Roast Pig. The pig should be about three weeks old. The butcher draws and scrapes it. The cook must clean it in the following manner : Cover the point of a wooden skewer with a piece of soft cloth, and work the skewer into the ears to clean out all the wax. Clean the dirt from the nostrils in the same manner. Clean the lips, gums, and tongue by scraping with a sharp knife and then wiping with a soft cloth. Take out the eyes. Now clean the vent near the tail by pushing a skewer, wound with cloth, through the vent from the inside. Wash the pig in cold water, being careful to get the throat free of blood. Wipe dry, and rub a table-spoonful of salt on the inside of the pig. Mix together three pints of grated bread crumbs, three teaspoonfuls of salt, half a teaspoonful of pepper, one table-spoonful of powdered sage, three table-spoonfuls of butter, and one of minced onion

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