Roast Pig

Ingredients

• a pig about six weeks old
• salt
• butter
• water
• a good tablespoonful of flour
• half a glass of wine

Method

1. 1

   Wash the pig, salt the inside, stuff, sew up, and place in a kneeling position in a dripping pan.

2. 2

   Baste with salted water and butter.

3. 3

   Roast for 2-3 hours, basting with gravy.

4. 4

   Make gravy by skimming grease, adding flour, and seasoning.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 27. The excerpt below is the record exactly as published.

Roast Pig. — Take a pig about six weeks old, wash it thoroughly, and rinse out the inside again with water containing a little baking soda. Wipe with a fresh towel, salt the inside, and stuff with the prepared dressing ; making the pig plump, so as to give it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, and tie the legs in proper position. Pour into the pan a little hot salted water, and baste with butter and water a few times as the pig warms ; after- wards baste with gravy from the pan. When the meat begins to smoke rub it' often with a rag dipped in melted butter. This will keep the skin from cracking while still keeping it crisp. Roast for two or three hours. To make the gravy, skim off most of the grease, stir into that remaining in the pan a good tablespoonful of flour, with water enough to make it the right consist- ency, season with pepper and let it boil up once. Strain, and add half a glass of wine

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