Stuffed Pig

Ingredients

• half a pint of onions
• a dozen leaves of sage
• pepper
• sait
• half a pint of bread crumbs
• a pint of crumbs
• a quarter of a pound of butter
• the yolks of four eggs
• olive oil
• sugar
• chopped parsley
• a cup of the gravy from the pig
• the juice of a lemon

Method

1. 1

   Simmer onions, sage, pepper, and salt.

2. 2

   Add bread crumbs based on pig size, butter, and egg yolks.

3. 3

   Stuff the pig, sew it up, and roast in the oven, basting with olive oil and dusting with sugar.

4. 4

   Remove the head, prepare the brains with parsley, pepper, salt, gravy, and lemon juice, and serve hot.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 35. The excerpt below is the record exactly as published.

a dozen leaves of sage, pepper and sait; set this to simmer on the fire, tlien throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggs. Cook this and stuff the pig with it ; sew the pig up and put it in the oven to roast ; baste it of ten with a brusli or swab dipped in olive oil, dust a little sugar over it, and broi;\Ti it evenly. Take oflf the head before serving, take ont the brains, put them in a stew pan; add to them some chopped parsley, pepper, and sait, a cup of the gravy from the pîg, and the juice of a leraon

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