To dress a Pig en Porcupinelet

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the pig

lard them with bacon ↝ Beef, bacon, cooked [Bacon]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
a layer of fat bacon
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
one reasonable ↝ Onions, raw [Vegetables and Vegetable Products]
lemons ↝ Lemon, raw [Citrus fruits]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
a quart of broth ↝ Soup, broth [Soups, broth-based]
a bottle of white wine ↝ Wine, white [Wine]

Instructions (15)

Cut off the head, and divide it into quarters.
Lard the quarters with bacon.
Season them well with mace, cloves, pepper, nutmeg, and salt.
Lay a layer of fat bacon at the bottom of a kettle.
Lay the head in the middle, and the quarters round.
Put in a bay-leaf, one reasonable onion sliced, lemons, carrots, parsnips, parsley and chives.
Cover it again with bacon.
Put in a quart of broth.
Stew it over the fire for an hour.
Take it up.
Put your pig into a stew-pan or kettle.
Pour in a bottle of white wine.
Cover it close, and let it stew for an hour very softly.
If you would serve it cold, let it stand till it is cold.
Then drain it well, and wipe it, that it may look white, and lay it in a dish.

Original Text

To dress a Pig en Porcupinelet.
CUT off the head, and divide it into quarters, lard them with bacon, season them well with mace, cloves, pepper, nutmeg, and salt. Lay a layer of fat bacon at the bottom of a kettle, lay the head in the middle, and the quarters round; then put in a bay-leaf, one reasonable, an onion sliced, lemons, carrots, parsnips, parsley and chives; cover it again with bacon, put in a quart of broth, stew it over the fire for an hour, and then take it up, put your pig into a stew-pan or kettle, pour in a bottle of white wine, cover it close, and let it stew for an hour very softly. If you would serve it cold, let it stand till it is cold; then drain it well, and wipe it, that it may look white, and lay it in a dish with

Notes

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