Various ways of dressing a Pig

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (38)
Plumb-pudding batter
To roast quarters
To fry steaks
Ragoo
Force-meat
Sauce for pig's head
Pie
Instructions (30)
Plumb-pudding batter method
  1. Skin your pig up to the ears whole.
  2. Make a good plumb-pudding batter, with good beef suet, fruits, eggs, milk, and flour.
  3. Fill the skin, and sew it up.
  4. Bake it.
  5. Flour it very well, and rub it all over with butter.
  6. When it is near enough done, lay it to the oven’s mouth, rub it dry, and put it in again for a few minutes.
  7. Lay it in the dish, and let the sauce be small gravy, and butter in the dish.
Roasting quarters method
  1. Cut the other part of the pig into four quarters.
  2. Roast them as you do lamb.
  3. Throw minced parsley on it as it roasts.
  4. Lay them on water-cresses, and have mint-sauce in a bason.
  5. Any one of these quarters will make a pretty side-dish.
Steaks and stewed spinach method
  1. Take one quarter and roast.
  2. Cut the other into steaks, and fry them fine and brown.
  3. Have stewed spinach in the dish, and lay the roast upon it, and the fryed in the middle.
  4. Garnish with hard eggs, and Seville oranges cut into quarters, and have some butter in a cup.
  5. Or for change, you may have good gravy in the dish and garnish with fry’d parsley and lemon.
Ragoo method
  1. Make a ragoo of sweetbreads, artichoke bottoms, truffles, morels, and good gravy, and pour over them.
  2. Garnish with lemon.
Fricasey or boil method
  1. You may fricasey or boil for a second course at a top, or a side-dish.
Force-meat method
  1. Take a pig, skin him, and fill him with force-meat made thus: take two pounds of young pork, fat and all, two pounds of veal the same, some sage, thyme, parsley, a little lemon-peel, pepper, salt, mace, cloves, and a nutmeg; mix them and beat them fine in a mortar, then fill the pig and sew it up.
  2. You may either roast or bake it.
  3. Have nothing but good gravy in the dish.
Pig's head method
  1. Cut it into slices, and lay the head in the middle.
  2. Sew the head whole with the skin on, and roast it by itself.
  3. When ’tis enough cut it in two, and lay in your dish.
  4. Have ready some good gravy and dried sage rubbed in it, thicken it with a piece of butter rolled in flour.
  5. Take out the brains, beat them up with the gravy, and pour them into the dish.
  6. You may add a hard egg chopped, and put into the sauce.
Pie method
  1. You may make a very good pie of it, as you may see in the directions for pies, which you may either make a bottom of side-dish.
Original Text
Various ways of dressing a Pig. FIRST skin your pig up to the ears whole, then make a good plumb-pudding batter, with good beef suet, fruits, eggs, milk, and flour, fill the skin, and sew it up, it will look like a pig; but you must bake it, flour it very well, and rub it all over with butter; and when it is near enough done, lay it to the oven’s mouth, rub it dry, and put it in again for a few minutes; lay it in the dish, and let the sauce be small gravy, and butter in the dish: cut the other part of the pig into four quarters, roast them as you do lamb, throw minced parsley on it as it roasts; then lay them on water-cresses, and have mint-sauce in a bason. Any one of these quarters will make a pretty side-dish; or take one quarter and roast, cut the other into steaks, and fry them fine and brown. Have stewed spinach in the dish, and lay the roast upon it, and the fryed in the middle. Garnish with hard eggs, and Seville oranges cut into quarters, and have some butter in a cup; or for change, you may have good gravy in the dish and garnish with fry’d parsley and lemon; or you may make a ragoo of sweetbreads, artichoke bottoms, truffles, morels, and good gravy, and pour over them. Garnish with lemon. Either of these will do for a top dish of a first course, or bottom dishes at a second course. You may fricasey or boil for a second course at a top, or a side-dish. You may take a pig, skin him, and fill him with force-meat made thus: take two pounds of young pork, fat and all, two pounds of veal the same, some sage, thyme, parsley, a little lemon-peel, pepper, salt, mace, cloves, and a nutmeg; mix them and beat them fine in a mortar, then fill the pig and sew it up. You may either roast or bake it. Have nothing but good gravy in the dish. Or you may cut it into slices, and lay the head in the middle. Sew the head whole with the skin on, and roast it by itself; when ’tis enough cut it in two, and lay in your dish; have ready some good gravy and dried sage rubbed in it, thicken it with a piece of butter rolled in flour, take out the brains, beat them up with the gravy, and pour them into the dish. You may add a hard egg chopped, and put into the sauce. Note, You may make a very good pie of it, as you may see in the directions for pies, which you may either make a bottom of side-dish.
Notes
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