Roast Sucking Pig

Ingredients

• a sucking pig
• of the crumb of a stale loaf about five ounces
• a handful of sage (i.e. about two ounces)
• a large onion (about an ounce and a half)
• an egg
• a bit of butter as big as an egg

Method

1. 1

   Wipe the pig, stuff it, and sew up securely.

2. 2

   Truss like a hare, rub with clarified butter or salad oil, and roast at a brisk fire.

3. 3

   Baste constantly to ensure crisp crackling.

4. 4

   When done, cut off the head, chop the brains with stuffing, and mix with gravy.

5. 5

   Serve with the pig laid back to back on a dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1178. The excerpt below is the record exactly as published.

A sucking-pig, like a young child, must not be left for an instant. The ends must have much more fire than the middle ; for this purpose is contrived an ir«n to hang before the middle part, called a pig iron. If you have not this, use a common flat-iron, or keep the fire fiercest at the two ends. For the stuffing, take of the crumb of a stale loaf about five ounces ; rub it through a colander ; mince fine a handful of sage {i.e. about two ounces), and a large onion (about an ounce and a half) ; mix these together with an egg, some pepper and salt, and a bit of butter as big as an egg

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