Sucking Pig 16 Days old

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

For stuffing

a good slice of bread ↝ Bread, vegetable [Yeast breads]
some chopped sage ↝ Spices, sage, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
very little mace ↝ Spices, mace, ground [Spices and Herbs]

For basting

lard in a muslin bag ↝ Lard [Fats and Oils]

For the stuffing sauce

the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
the gravy of the pig
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Optional addition for Yorkshire style

currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Sauce accompaniment

Sultana Sauce (see Sauces for Meat) ↝ Cranberry sauce [Blueberries and other berries]

French Way stuffing

the bread stuffing ↝ Bread stuffing [Turnovers and other grain-based items]
a little white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
the brain ↝ Brains [Liver and organ meats]
good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]

Instructions (13)

When freshly killed rub it over in its own “juices,” then put it for half a minute into a pailful of boiling water; take it out and pull off the hair as quickly as possible.
Should it not come off quite easily, give it another dip.
When quite clean and washed, take hold of the pig and with a sharp knife cut it open far enough to clean it.
Wash it again and dry it; then take off the feet, and put them with the liver and heart.

Stuffing

Dip a good slice of bread in water and put on it some chopped sage, pepper, salt, and very little mace.
Stuff the pig and sew it up.

Roasting

Roast 11/2 hours, basting it frequently with lard in a muslin bag, which is all the basting it requires.
Wipe off any gravy that runs down over the skin, and roast a light brown.

Finishing

Before you take it off the spit cut off the head and cut it down the back; then take out the spit and cut the pig quite in halves.
Take away the thread with which it was sewn; take out the stuffing and beat that up and add to it the yolk of an egg, the gravy of the pig, and a little cream.
Make the stuffing as thick as bread sauce, and serve it in a boat with the brains on the top.

Yorkshire Style

In Yorkshire they have currants, either in sauce, or alone in a second boat.

French Way

Use no sage; the whole pig is divided from snout to tail, including the head; the bread stuffing is beaten up with a little white sauce, and the brain put with it in a boat; good brown gravy is served in the dish with the pig, and they roast it a full 1/4 hour longer than we do.

Original Text

Sucking Pig 16 Days old.
When freshly killed rub it over in its own “juices,” then put it for half a minute into a pailful of boiling water; take it out and pull off the hair as quickly as possible. Should it not come off quite easily, give it another dip. When quite clean and washed, take hold of the pig by the legs and with a sharp knife cut it open far enough to clean it. Wash it again and dry it; then take off the feet, and put them with the liver and heart.
For stuffing, dip a good slice of bread in water and put on it some chopped sage, pepper, salt, and very little mace. Stuff the pig and sew it up.
Roast 1½ hours, basting it frequently with lard in a muslin bag, which is all the basting it requires. Wipe off any gravy that runs down over the skin, and roast a light brown.
Before you take it off the spit cut off the head and cut it down the back; then take out the spit and cut the pig quite in halves. Take away the thread with which it was sewn; take out the stuffing and beat that up and add to it the yolk of an egg, the gravy of the pig, and a little cream.
Make the stuffing as thick as bread sauce, and serve it in a boat with the brains on the top. In Yorkshire they have currants, either in sauce, or alone in a second boat.
Sultana Sauce (see Sauces for Meat) is good with roast sucking pig.
French Way.—Use no sage; the whole pig is divided from snout to tail, including the head; the bread stuffing is beaten up with a little white sauce, and the brain put with it in a boat; good brown gravy is served in the dish with the pig, and they roast it a full ¼ hour longer than we do.

Notes

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