Pig, to barbicue

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 (5)
for seasoning the pig
for the sauce
Instructions (8)
  1. Select a pig of the thick neck breed, about six weeks old.
  2. Season the pig very high with cayenne, black pepper, and sage, finely sifted.
  3. Rub the seasonings well into the inside of the pig.
  4. Sew up the pig.
  5. Roast the pig, or bake it if an oven can be depended upon.
  6. Prepare the sauce with a very high beef gravy and an equal quantity of Madeira wine.
  7. Send the pig to table whole.
  8. Be careful not to put any salt into the pig, as it will change its colour.
Original Text
Pig, to barbicue. The best pig for this purpose is of the thick neck breed, about six weeks old. Season the barbicue very high with cayenne, black pepper, and sage, finely sifted; which must be rubbed well into the inside of the pig. It must then be sewed up and roasted, or, if an oven can be depended upon, it will be equally good baked. The sauce must be a very high beef gravy, with an equal quantity of Madeira wine in it. Send the pig to table whole. Be careful not to put any salt into the pig, as it will change its colour.
Notes
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