To scald a Sucking Pig

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (4)
  1. The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little rosin, beaten extremely small, and put it into a pail of scalding water half a minute; take it out, lay it on a table, and pull off the hair as quickly as possible.
  2. If any part does not come off, put it in again.
  3. When perfectly clean, wash it well with warm water, then in two or three cold waters, lest any flavour of the rosin should remain.
  4. Take off the four feet at the first joint: make a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet; wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air.
Original Text
To scald a Sucking Pig. The moment the pig is killed, put it into cold water for a few minutes; then rub it over with a little rosin, beaten extremely small, and put it into a pail of scalding water half a minute; take it out, lay it on a table, and pull off the hair as quickly as possible. If any part does not come off, put it in again. When perfectly clean, wash it well with warm water, then in two or three cold waters, lest any flavour of the rosin should remain. Take off the four feet at the first joint: make a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet; wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air.
Notes
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