Sucking Pig, to Roast

Ingredients

• Get it when just killed
• some sage
• crumbs of bread
• salt
• pepper
• rub the pig with butter
• Dredge flour over it
• pour the gravy into the sauce
• garnish with lemon or bread sauce

Method

1. 1

   Scald the pig, fill the belly with sage, bread crumbs, salt, and pepper, and sew it up.

2. 2

   Skewer the legs back to crisp the under part.

3. 3

   Roast over a brisk fire, rub with butter, dredge with flour, and scrape off excess.

4. 4

   Cut down the back and belly, serve with sauce and garnish.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 482. The excerpt below is the record exactly as published.

SUCKING PIG, to Roast.— Get it when just killed : this is of great advantage. Let it be scalded. Put some sage, crumbs of bread, salt, and pepper, into the belly and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till dry ; then rub the pig with butter in every part. Dredge flour over it; scrape off the flour with a blunt knife, rub it well with a buttered cloth, and take off the head while at the fire. Then take it up, cut it down the back and belly, lay it into the dish, and chop quickly the sage and bread very fine. sue SUG 383 and mix plenty of fine melted butter and a little flour. Put the sauce into the dish after the pig has been split down the back, and garnish with the ears and the two jaws. Many now serve a suck- ing pig whole. Pour the gravy into the sauce ; and garnish with lemon or bread sauce

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