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Roast Sucking Pig
From The thorough good cook, 1895
Serves 2
Some prefer to cut the pig before serving.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 139. The excerpt below is the record exactly as published.
rOast Sucking Fig. Fill the paunch of the suckmg pig with stutting prepared as follows, viz. : — Chop fine four onions and a dozen sage leaves ; fry these with two ounces of butter over a slow tire for a few minutes, then add half a pound of bread- crumbs, two yolks of eggs, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.