Pig, to pickle or souse

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 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Cut off the pig's head and cut it through the middle.
  2. Take out the brains, lay them in warm water, and leave them all night.
  3. Roll the pig up like brawn.
  4. Boil the pig until tender.
  5. Throw the boiled pig into an earthen pan with salt and water to whiten and season the flesh. Do not add salt to the boiling water, as it will turn the flesh black.
  6. Take a quart of the boiling broth and a quart of white wine, boil them together.
  7. Add three or four bay-leaves to the broth and wine mixture.
  8. When the broth and wine mixture is cold, season the pig and put it into this sauce.
  9. The pickled pig will keep for three months.
Original Text
Pig, to pickle or souse. Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into an earthen pan with salt and water. This will whiten and season the flesh; for no salt must be put into the boiling for fear of turning it black. Then take a quart of this broth and a quart of white wine, boil them together, and put in three or four bay-leaves: when cold, season your pig, and put it into this sauce. It will keep three months.
Notes
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