Stuffing for Roast Pig

Ingredients

• Three pints of bread-crumbs
• Three tea-spoonfuls of salt
• One-half tea-spoonful of pepper
• One table-spoonful of powdered sage
• Three table-spoonfuls of butter
• One chopped onion

Method

1. 1

   Mix well together, first rubbing the butter into the crumbs, and then adding the seasoning; fill the body with the stuffing.

2. 2

   Press the fore-feet forward and the hind-feet backward, and skewer them to position.

3. 3

   Force the mouth open, and place a small block of wood between the teeth.

4. 4

   Butter two sheets of paper and pin them about the ears.

5. 5

   Sprinkle the pig with salt, rub it all over with soft butter, and dredge with flour.

6. 6

   Cook at least three hours and a half, basting every fifteen or twenty minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 78. The excerpt below is the record exactly as published.

STUFFING FOR ROAST PIG. Three pints of bread-crumbs. Three tea-spoonfuls of salt. One-half tea-spoonful of pepper. One table-spoonful of powdered sage. Three table-spoonfuls of butter. One chopped onion

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