Roast Sucking Pig

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (19)

Stuffing

twelve thin slices of well buttered bread from a tin loaf ↝ Bread, vegetable [Yeast breads]
very finely chopped sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a very little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sausage farce as given below ↝ Sausage, turkey, fresh, raw [Sausages and Luncheon Meats]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
kitchen paper that has been well oiled or steeped in warm butter ↝ Rice paper [Crackers, excludes saltines]
thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Sausage Farce

two and a half pounds of fresh pork
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a tablespoonful of chopped sage ↝ Spices, sage, ground [Spices and Herbs]
two finely chopped peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
two tablespoonfuls of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
mignonnette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

To serve with

brown sauce
apple sauce ↝ Applesauce, regular [Apples]
hot currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (22)

Stuffing and Preparation

Cut twelve thin slices of well buttered bread from a tin loaf.
Sprinkle each slice with very finely chopped sage leaves, season with white pepper and salt and a very little nutmeg.
Place the slices one on the top of the other, and cut them across into four parts.
Put the prepared stuffing inside the pig.
On the top of the slices place a layer of sausage farce.
Fasten up the belly by means of a trussing needle and string.
Brush the pig all over with salad oil.
Truss it up.
Wrap it in a double fold of kitchen paper that has been well oiled or steeped in warm butter.
Tie it up.

Roasting

Put it either to bake or roast for two and a half or three hours, according to the size of the pig.
Keep it thoroughly basted while cooking.
About half an hour before the cooking is complete, remove the paper.
Brush the pig all over with thick cream.
Return it to the fire to get a nice deep golden colour, and to get crisp.

Serving

Cut off the head and split the back.
Lay the two halves of the pig on the dish with the head in the top.
Serve with brown sauce and apple sauce in sauce-boats, and hot currants on a napkin.
The pig must be served very hot.

Sausage Farce

Pass two and a half pounds of fresh pork through a sausage machine twice.
Season it with salad oil, a tablespoonful of chopped sage, two finely chopped peeled onions, two tablespoonfuls of lemon juice, and a little salt and mignonnette pepper.
Mix and use.

Original Text

Roast Sucking Pig.
(Cochon de Lait rôti.)
Prepare a stuffing for the pig as follows:—Cut twelve thin slices of well buttered bread from a tin loaf; sprinkle each slice with very finely chopped sage leaves, season with white pepper and salt and a very little nutmeg, and place the slices one on the top of the other, and cut them across into four parts, then put them inside the pig, and on the top of the slices place a layer of sausage farce as given below, then fasten up the belly by means of a trussing needle and string; then brush the pig all over with salad oil and truss it up, wrap it in a double fold of kitchen paper that has been well oiled or steeped in warm butter, tie it up, and put it either to bake or roast for two and a half or three hours, according to the size of the pig, care being taken to keep it thoroughly basted while cooking. About half an hour before the cooking is com-plete remove the paper and brush the pig all over with thick cream, and return it to the fire to get a nice deep golden colour, and to get crisp; then cut off the head and split the back, lay the two halves of the pig on the dish with the head in the top. Serve with brown sauce and apple sauce in sauce-boats, and hot currants on a napkin. The pig must be served very hot.
Sausage Farce.—Pass two and a half pounds of fresh pork through a sausage machine twice, then season it with salad oil, a tablespoonful of chopped sage, two finely chopped peeled onions, two tablespoonfuls of lemon juice, and a little salt and mignonnette pepper; mix and use.

Notes

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