Roast Sucking Pig Farcied
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 42. The excerpt below is the record exactly as published.
Roast Sucking Pig farcied. Take a sucking pig, make an incision in the top of the thighs and shoulders ; remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes ; then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage
Cook this with the app: pantry check, scaling, and the assistant.