Young Roast Pig for Christmas

Name: Young Roast Pig for Christmas
Ingredients: a fine young pig not over six or eight weeks old; three eggs well beaten; half a teacupful of butter; onions to taste; a slight pinch of powdered sage; a handful of large raisins; salt and pepper to suit the palate

From Statesmen's dishes; and how to cook them, 1890

Garnish with holly and mistletoe.

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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 8. The excerpt below is the record exactly as published.

YOUNG ROAST PIG FOR CHRISTMAS. BY MRS. JAMES S. CLABKSON. (Wife of the First Assistant Postmaster-General.) plOCUBE a fine young pig not over six or eight weeks old. See that the flesh is firm and pink and the eyes healthy and clear. Have it neatly dressed, leaving the head intact and the feet and tail au naturelle. Prepare a dressing of breadcrumbs, three eggs well beaten (yolks and whites together), half a teacupful of butter, onions to taste, a slight pinch of powdered sage, a handful of large raisins, and salt and pepper to suit the palate

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