Boiled Pig

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the pig
For the boiling liquor
Instructions (8)
  1. Kill your pig, dress off the hair, and draw out the entrails, and wash it clean.
  2. Take a sharp knife, rip it open, and take out all the bones.
  3. Rub it all over with pepper and salt beaten fine, a few sage leaves, and sweet herbs chopped small.
  4. Roll up your pig tight, and bind it with a fillet.
  5. Fill your boiler with soft water, one pint of vinegar, and a handful of salt, eight or ten cloves, a blade or two of mace, a few pepper corns, and a bunch of sweet herbs.
  6. When it boils put in your pig, and boil it till it is tender.
  7. Take it up, and when it is almost cold bind it over again, and put it into an earthen pot, and pour the liquor your pig was boiled in upon it.
  8. Keep it covered, and it is fit for use.
Original Text
KILL your pig, dress off the hair, and draw out the entrails, and wash it clean, take a sharp knife, rip it open, and take out all the bones, then rub it all over with pepper and salt beaten fine, a few sage leaves, and sweet herbs chopped small, then roll up your pig tight, and bind it with a fillet, then fill your boiler with soft water, one pint of vinegar, and a handful of salt, eight or ten cloves, a blade or two of mace, a few pep- per corns, and a bunch of sweet herbs; when it boils put in your pig, and boil it till it is ten- der, then take it up, and when it is almost cold bind it over again, and put it into an earthen pot, and pour the liquor your pig was boiled in upon it, keep it covered, and it is fit for use.
Notes
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