Roast Pig

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For roasting the pig

a dish well buttered ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour it all over ↝ Flour, 00 [Cereal Grains and Pasta]
rub some butter on the pig ↝ Butter, stick, unsalted [Dairy and Egg Products]
a buttered cloth ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the gravy

some good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
the brains ↝ Brains [Liver and organ meats]
the sage that comes out of the belly of the pig ↝ Spices, sage, ground [Spices and Herbs]

For serving

apple-sauce ↝ Applesauce, regular [Apples]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (10)

Lay the pig into a dish well buttered.
Flour it all over.
Rub some butter on the pig.
Send it to the oven.
When you think it is enough take it out, rub it over with a buttered cloth, and put it into the oven again till it is dry.
Then take it out, lay it in a dish, and cut it up.
Skim off the fat from the dish it was baked in.
Put the remaining gravy to a little veal gravy, with a piece of butter rolled in flour, and boil it up with the brains.
Pour the gravy into a dish, and mix it well with the sage that comes out of the belly of the pig.
Serve it up hot to table with apple-sauce and mustard.

Original Text

LAY your pig into a dish well buttered, flour it all over, rub some butter on the pig, and send it to the oven. When you think it is enough take it out, rub it over with a buttered cloth, and put it into the oven again till it is dry; then take it out, lay it in a dish, and cut it up. Skim off the fat from the dish it was baked in, and some good gravy will remain at the bottom. Put this to a little veal gravy, with a piece of butter rolled in flour, and boil it up with the brains; then pour it into a dish, and mix it well with the sage that comes out of the belly of the pig. Serve it up hot to table with apple-sauce and mustard.

Notes

—