To Roast a Pig Whole
From Virginia Cookery-book, 1884
Serves 12
Serve with stuffing and a glass of wine.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 47. The excerpt below is the record exactly as published.
To Roast a Pig Whole. The pig should not be over six weeks old, a^d a butter- ball for fatness, the weight not to exceed twelve or fif- teen pounds at most ; wash it well ; stuff with cruni^bs pf stale bread, powdered sage, salt, ai>d pepper, and sew it up ; observe to skewer the legs back, or the under part will npt be crisp; lay it near a brisk fire until quite dry; tljen have ready some butter in a dry cloth
Cook this with the app: pantry check, scaling, and the assistant.