To roast 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 (9)
For stuffing the pig
For basting and finishing
For sauce
Instructions (14)
  1. If you can get the pig when just killed, it is of great advantage.
  2. Let it be scalded.
  3. Put some sage, crumbs of bread, salt, and pepper in the belly, and sew it up.
  4. Observe to skewer the legs back, or the under part will not crisp.
  5. Lay it to a brisk fire till thoroughly dry.
  6. Have ready some butter, in a dry cloth, and rub the pig with it in every part.
  7. Dredge as much flour over as will possibly lie, and touch it no more till ready to serve.
  8. Then scrape off the flour, with the greatest care, with a blunt knife.
  9. Rub it well with the buttered cloth.
  10. Take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig.
  11. Then take it up, and, without withdrawing the spit, cut it down the back and belly.
  12. Lay it in the dish, and chop the sage and bread quickly, as fine as you can, and mix with a large quantity of fine melted butter, which has very little flour.
  13. Put the sauce into the dish after the pig has been split down the back, and garnished with the two ears, and the two jaws; the upper part of the head being taken off down to the snout.
  14. In Devon, it is served whole if very small; the head only being cut off.
Original Text
To roast a sucking Pig. If you can get it when just killed, it is of great advantage. Let it be scalded, which those who sell usually do. Then put some sage, crumbs of bread, salt, and pepper in the belly, and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry; then have ready some butter, in a dry cloth, and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and touch it no more till ready to serve; then scrape off the flour, with the greatest care, with a blunt knife: rub it well with the buttered cloth: take off the head while yet at the fire, and take out the brains, and mix them with the gravy that comes from the pig. Then take it up, and, without withdrawing the spit, cut 58it down the back and belly: lay it in the dish, and chop the sage and bread quickly, as fine as you can, and mix with a large quantity of fine melted butter, which has very little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the two ears, and the two jaws; the upper part of the head being taken off down to the snout. In Devon, it is served whole if very small; the head only being cut off.
Notes
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