To roast a Pig

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

stuffing

chopped sage ↝ Spices, sage, ground [Spices and Herbs]
two eschallots
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

for roasting

sweet oil ↝ Oil, safflower [Fats and Oils]

sauce

good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
brains ↝ Brains [Liver and organ meats]

Instructions (13)

Make a stuffing with chopped sage, two eschallots, two eggs, breadcrumbs, and fresh butter, and season with pepper and salt.
Put the stuffing into the belly of the pig.
Sew up the belly.
Spit the pig.
Rub the pig over with a paste brush dipped in sweet oil.
Roast it gently.
When done, cut off the head.
Cut the body and the head in halves.
Lay them on a dish.
Put the stuffing with the brains into a stewpan.
Add some good gravy to the stuffing and brains.
Make the sauce boil.
Serve up the pig with the sauce under it.

Original Text

To roast a Pig.

Make a stuffing with chopped sage, two eschallots, two eggs, breadcrumbs, and fresh butter, and season with pepper and salt; put it into the belly, sew it up, spit it, and rub it over with a paste brush dipped in sweet oil. Roast it gently, and when done cut off the head; then cut the body and the head in halves, lay them on a dish, put the stuffing with the brains into a stewpan, add to them some good gravy, make it boil, and serve up the pig with the sauce under it.

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Notes

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