Roast Pig (Baked)

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Pig
For baking
For sauce
To serve with
Instructions (10)
  1. If you cannot roast a pig, lay it in a dish, flour it all over well, and rub it over with butter.
  2. Butter the dish you lay it in, and put it into an oven.
  3. When it is enough, draw it out of the oven's mouth, and rub it over with a buttery cloth.
  4. Then put it into the oven again till it is dry.
  5. Take it out, and lay it in a dish.
  6. Cut it up.
  7. Take a little veal gravy, and take off the fat in the dish it was baked in, and there will be some good gravy at the bottom.
  8. Put that to it, with a little piece of butter rolled in flour.
  9. Boil it up, and put it into the dish with the brains and sage in the belly.
  10. Some love a pig brought whole to table, then you are only to put what sauce you like into the dish.
Original Text
If you should be in a place where you cannot roast a pig, lay it in a dish, flour it all over well, and rub it over with butter, butter the dish you lay it in, and put it into an oven; when it is enough draw it out of the oven's mouth, and rub it over with a buttery cloth; then put it into the oven again till it is dry, take it out, and lay it in a dish; cut it up, take a little veal gravy, and take off the fat in the dish it was baked in, and there will be some good gravy at the bottom; put that to it, with a little piece of butter rolled in flour; boil it up, and put it into the dish with the brains and sage in the belly. Some love a pig brought whole to table, then you are only to put what sauce you like into the dish.
Notes
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