Roast Sucking Pig

Ingredients

• the pig
• 1 slice of fat salt pork
• stuff with bread dressing
• containing sage
• containing onions
• insert a small apple

Method

1. 1

   Truss the pig and lay it on its back.

2. 2

   Drive a sharp knife through the bone of the back for carving.

3. 3

   Wash and dry the pig, stuff with dressing, sew up, and roast for about two hours, covered with greased paper.

4. 4

   Baste with butter for a brown color.

5. 5

   Make gravy in the pan and serve apple sauce separately.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 42. The excerpt below is the record exactly as published.

Roast Sucking Pig. The pig will be ready trussed when it comes from the butcher's, with the toes inserted in slits cut in the skin. Lay it on its back and drive the point of a sharp knife down through the bone of the back, dividing it convenient for carving, and also detach the ribs alonj^j one side, and loosen the inner joints of the hips and legs, which can be done without spoiling the outside appearance of the pig. Wash and wipe it dry, stuff with bread dressing containing sage and onions, and sew up with twine, Roast about two hours, cov- ered with a sheet of greased paper for part of the time,and baste with butter to get a fine transparent brown color on the skin at last. Make gravy in the pan to pour around the pig in the dish. Serve ap- ple sauce separately in a sauce dish. It is a time honored custom to insert a small apple in the mouth of the pig be- fore sending it to table. Note — Pigs weighing from 30 to 40 pounds are more frequently furnished to hotels than the very small ones, and, as they are not sent to table whole are con- sidered more satisfactory. They are too large to be cooked whole but are split in halves, carefully hacked through the bones inside according to the directions for sucking pig, and basted and crisped light brown in the same manner. Serve with apple eauce. 109— Apple Sauce for Meats. Pare good ripe apples and slice them into a bright saucepan. Add water enough to come up level with the apples and stew with a lid on till done — about thirty minutes . While they are stewing throw in a littlte butter. Mash at last with the back of a spoon. No sugar. Cost of material — 10 pound pig $2,00, stuffing 10, apple sauce 7; $2,17 — say for 20 to 25 orders not less than 10c per dish. Note — Pigs often cost a much larger amount than their weight at 20c per pound would be, five dollars being often obtained at Christmas and other holiday seasons. The number of dishes is some- what dependent upon skill in carving. In any case, however, this is an expen- sive dish. 110— Chicken Pie, Plain. When chicken pie or any similar dish is written in a menu as of some partic- ular style, it, of course, carries the im- plication that there are more ways than one. A very small variation or addi- tion of vegetables, mushrooms or eggs and wine may suffice to change the name. It is only necessary to say here that one way by which young chickens, squirrels, rabbits etc., are partly fried in butter before being covered with a crust, and the gravy in the pan is made rich and light brown, may be found detailed elsewhere for pigeon pie, and the follow- ing is the other principal method, or country style. 1 large fowl or 2 chickens. 1 slice of fat salt pork

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