Sucking Pig, Roasted
From Cookery for every household, 1914
Serves 1
Veal or sage and onion stuffing may be used instead.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 387. The excerpt below is the record exactly as published.
Sucking Pig, Roasted 1 sucking pig. Chestnut or sausage meat stuffing. A little salad oil. Brown gravy. Horse-radish. Apple sauce or jelly
Cook this with the app: pantry check, scaling, and the assistant.