To Roast a Sucking Pig

Ingredients

• a pig for the table, one four weeks old
• half a pint when sliced and chopped
• a dozen leaves of sage
• a quarter of a pound of butter
• the yolks of four eggs
• a pint of crumbs

Method

1. 1

   Prepare the pig, stuff with a mixture of onions, sage, bread crumbs, butter, and yolks.

2. 2

   Roast in the oven, baste with olive oil, dust with sugar, and brown evenly.

3. 3

   Prepare brains with parsley, pepper, salt, gravy, and lemon juice to serve hot.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 48. The excerpt below is the record exactly as published.

TO ROAST A SUCKING PIG, In selecting a pig for the table, one four weeks old is to be preferred. Let the pig be prepared in the usual way by the butcher, that is, scalded, drawn, etc. Stuff it with a mixture of two or three onions, say half a pint when sliced and chopped, and a dozen leaves of sage, pepper and salt; set this to simmer on the fire, then throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggd

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