Roast Pig

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (7)

For basting the pig

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]

For coating the pig

crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

For gravy sauce

butter roll'd in a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

For alternative sauce

half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For garnish

raspings of bread

Instructions (14)

Draw the pig very clean at the vent, then take out the guts, liver and lights.
Cut off his feet and truss him.
Prick up his belly, spit him, lay him down to the fire, but take care not to scorch him.
When the skin begins to rise up in blisters, pull off the skin, hair and all.
When you have cleared the pig of hair, baste him down to the bones.
Baste him with butter and cream, or half a pound of butter, and a pint of milk.
Put the basting mixture into the dripping-pan, and keep basting it well.
Throw some salt over it, and drudge it with crumbs of bread till it is half an inch or an inch thick.
When it is enough, and of a fine brown, but not scorched, take it up, lay it in your dish.
For the sauce, make good gravy thickened with butter rolled in a little flour.
Alternatively, make the following sauce: take half a pound of butter and a pint of cream, put them on the fire, and keep them stirring one way all the time.
When the butter is melted, and the sauce thickened, pour it into the dish.
Garnish with anything, unless some raspings of bread.
With your finger, figure the garnish as you fancy.

Original Text

DRAW your pig very clean at the vent, then take out the guts, liver and lights; cut off his feet and truss him, prick up his belly, spit him, lay him down to the fire, but take care not to scorch him; when the skin begins to rise up in blisters, pull off the skin, hair and all; When you have clear'd the pig of hair, baste him down to the bones, and baste him with butter and cream, or half a pound of butter, and a pint of milk, put it into the dripping-pan, and keep basting it well; then throw some salt over it, and drudge it with crumbs of bread till it is half an inch or an inch thick. When it is enough, and of a fine brown, but not scorch'd, take it up, lay it in your dish, and let your sauce be good gravy thick'd with butter roll'd in a little flour, or else make the following sauce: take half a pound of butter and a pint of cream, put them on the fire, and keep them stirring one way all the time; when the butter is melted, and the sauce thickened, pour it into the dish. Then garnish with any thing, unless some raspings of bread; and then, with your finger figure it as you fancy.

Notes

—