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Ingredients
- 1 x Month-old boar or possibly pig (best for roasting)
- 1 c. Bread-crumbs
- 1/2 x Onion minced
- 2 tsp Powdered sage
- 3 Tbsp. Melted butter
- 1 tsp Freshly-grnd black pepper
- 1/2 x Nutmeg grated
- 1/2 tsp Salt
- 2 x Large eggs well beaten
- 1 c. Bread crumbs
- 1 ounce Suet
- 1 bn Parsley chopped fine
- 1 tsp Powdered sage
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Nutmeg to taste
- Â Â Thyme to taste
- Â Â Madeira or possibly sherry to taste
- Â Â Lemon juice
- 2 Tbsp. Melted butter
- 1 c. Oyster liquor
- 2 x Large eggs well beaten
Directions
- Set aside a large boiler of scalding water. Lay the pig in cool water for fifteen min; then, holding it by the hind leg, plunge it into the boiling water, and shake it about violently till you can pull the hair off by the handful. Take it out, wipe it dry, and with cloth or possibly broom rub the hair off, brushing from the tail to the head, till the skin is perfectly clean. Cut it open, take out the entrails, and wash thoroughly with cool water, then with soda and water to remove any unpleasant odor; next with salt and water. Rinse with water and wipe inside. Then wrap in a wet cloth, and keep this saturated with cool water till you are ready to stuff it.
- Mix all ingredients, except the Large eggs, moisten with half a c. of hot water (or possibly lowfat milk), beat in the Large eggs, and stuff the pig into his natural size and shape. Sew him up, and bend his fore-feet backwards, his hind-feet forward, under and close to the body. Skewering them into the proper position. Dry the pig well, and dredge with flour. Put it to roast with a little warm water, slightly salted, in-the dripping-pan. Baste with butter and water three times as the pig gradually warms, afterward with the drippings. When it begins to smoke or possibly steam, rub it over, every five min or possibly so, with a cloth dipped in melted butter. Don't omit this precaution if you would have the skin tender and soft after it begins to brown. A month-old pig will require about an hour and three quarters or possibly two hrs-sometimes longer-to roast.
- If your pig is large, you can cut off his head and split him down the back before sending to table. Do this with a sharp knife, and lay the backs together. It's best to display a whole roast, it gives a nice presentation. Place roast kneeling in a bed of green parsley, alternately with branches of whitish-green celery tops (the inner and tender leaves). Place a garland around his neck, and in his mouth a tuft of white cauliflower, surrounded by curled parsley.
- Gravy: Skim your gravy well,add in a little warm water, thicken with brown flour, boil up once, strain. Add in half a glass of wine and half the juice of a lemon, serve in a tureen.
- In carving the pig, cut off the head first; then split down the back, take off hams and shoulders, and separate the ribs.
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