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Classic
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page 60
it some shred shalot or garlick, as fine as possible. Have ready an ox-gut that
has been scoured, salted, and soaked well, and fill it with the above stuffing;
tie up the ends, and hang it to smoke as you would hams, but first wrap it in a
fold or two of old muslin. It must be high-dried. Some eat it without boiling,
but others like it boiled first. The skin should be tied in different places, so
as to make each link about eight or nine inches long.
Spadbury's Oxford Sausages.
Chop a pound and a half of pork, and the same of veal, cleared of skin and
sinews; add three quarters of a pound of beef-suet; mince, and mix them; steep
the crumb of a penny-loaf in water, and mix it with the meat, with also a little
dried sage, pepper, and salt.
To scald a Sucking Pig.
The moment the pig is killed, put it into cold water for a few minutes; then rub
it over with a little resin beaten extremely small, and put it into a pail of
scalding water half a minute: take it out, lay it on a table, and pull off the
hair as quickly as possible; if any part does not come off, put it in again.
When quite clean, wash it well with warm water, and then in two or three cold
waters, that no flavour of the resin may remain. Take off all the feet at the
first joint; make a slit down the belly, and take out the entrails; put the
liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it
thoroughly, and fold it in a wet cloth to keep it from the air.
To roast a Sucking Pig.
If you can get it when just killed, this is of great advantage. Let it be
scalded, which the dealers usually do; then put some sage, crumbs of bread,
salt, and pepper, into the belly, and sew it up. Observe to skewer the legs
back, or the under part will not crisp.
Lay it to a brisk fire till thoroughly dry; then have ready some butter in a dry
cloth, and rub the pig with it in every part. Dredge as much flour over as will
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