To roast a PIG in Imitation of LAMB

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Let your pig be a month or five weeks old, divide it down the middle, take off the shoulder, and leave the rest to the hind part, then take the skin off
  2. Draw sprigs of parsley all over the outside, which must be done by running a skewer or larding pin, and sticking the stalk of the parsley in it
  3. Spit it, and roast it before a quick fire
  4. Dredge it, and baste it well with fresh butter
  5. Roast it a fine brown, and send it up with a froth on it
  6. Garnish with green parsley
  7. It will eat and look like fat lamb
  8. It is eat with sallad
Original Text
To roast a PIG in Imitation of LAMB. LET your pig be a month or five weeks old, divide it down the middle, take off the shoulder, and leave the rest to the hind part, then take the skin off, draw sprigs of parsley all over the out- side, which must be done by running a skewer or larding pin, and sticking the stalk of the par- sley in it; spit it, and roast it before a quick fire, dredge it, and baste it well with fresh butter, roast it a fine brown, and send it up with a froth on it:—garnish with green parsley, it will eat and look like fat lamb.—It is eat with sallad.
Notes
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