Sucking Pig
From English and French cookery, 1890
Before serving, cut off the head and chop the brains with boiled sage leaves, mixing with gravy.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 49. The excerpt below is the record exactly as published.
take 5 ounces of bread and rub through a colander ; mince fine 2 ounces of sage and a large onion ; mix these together with an egg, some pepper and salt, and a bit of butter as big as an egg
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