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New England cookbook, 1855-1934
Page 3
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To cook a Pig Have your pig perfectly free from bristles, & washed well, inside & out. Make a force meat of sage, bread, pepper, salt, egg and butter. Boil the liver & lights & pettitoes two hours. then mince them very fine & mix them with melted butter. Have your pig turned continually with a moderate fire at the middle & a good fire at the head & feet. Put no water on but baste it with butter till a quarter of an hour before it is taken from the fire, then strew a little flour, then again baste with butter until it is sufficiently done. Be careful not to let the back go near the dish, but cut open the breast & take from it the forcemeat, & have your pig as whole in the dish as possible. Make a gravy of the drippings of the pan. A line of Veal may have forcemeat balls put in the thick part. make balls as above - use sweet marjoram instead of sage. Make if you choose, forcemeat balls. Baste with flour & butter. Serve it on the table with the kidney side up. Take out the fat of a line of mutton & baste it with salt & water - catsup in gravy if you please.
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To cook a Pig Have your pig perfectly free from bristles, & washed well, inside & out. Make a force meat of sage, bread, pepper, salt, egg and butter. Boil the liver & lights & pettitoes two hours. then mince them very fine & mix them with melted butter. Have your pig turned continually with a moderate fire at the middle & a good fire at the head & feet. Put no water on but baste it with butter till a quarter of an hour before it is taken from the fire, then strew a little flour, then again baste with butter until it is sufficiently done. Be careful not to let the back go near the dish, but cut open the breast & take from it the forcemeat, & have your pig as whole in the dish as possible. Make a gravy of the drippings of the pan. A line of Veal may have forcemeat balls put in the thick part. make balls as above - use sweet marjoram instead of sage. Make if you choose, forcemeat balls. Baste with flour & butter. Serve it on the table with the kidney side up. Take out the fat of a line of mutton & baste it with salt & water - catsup in gravy if you please.
Szathmary Culinary Manuscripts and Cookbooks
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