Pig, to roast

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For filling the pig

Chop the liver small by itself ↝ Duck, domesticated, liver, raw [Poultry Products]
mince blanched bacon ↝ Beef, bacon, cooked [Bacon]
capers ↝ Capers, canned [Spices and Herbs]
truffles
anchovy
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
Season ↝ Spices, poultry seasoning [Spices and Herbs]
good olive oil ↝ Olive oil [Salad dressings and vegetable oils]

For filling the pig (another way)

a piece of bread, cut small ↝ Bread, vegetable [Yeast breads]
parsley, cut small ↝ Parsley, raw [Not included in a food category]
sage, cut small ↝ Spices, sage, ground [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

the brains ↝ Brains [Liver and organ meats]
thick butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (12)

Chop the liver small by itself.
Mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic.
Season and blanch the whole.
Fill your pig with it.
Tie it up.
Sprinkle some good olive oil over it.
Roast and serve it up hot.

Another way

Put a piece of bread, parsley, and sage, cut small, into the belly with a little salt.
Sew up the belly.
Spit the pig, and roast it.
Cut off the ears and the under-jaws, which you will lay round.
Making a sauce with the brains, thick butter and gravy, which lay underneath.

Original Text

Pig, to roast.

Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it; roast and serve it up hot.

Another way.

Put a piece of bread, parsley, and sage, cut small, into the belly with a little salt; sew up the belly; spit the pig, and roast it; cut off the ears and the under-jaws, which you will lay round; making a sauce with the brains, thick butter and gravy, which lay underneath.

Notes

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