|
Classic
Cook Books
< last page | next page >
page 29
To roast a Pig.
Spit your pig, and lay it down to a clear fire, kept good at both ends: Put into
the belly a few sage leaves, a little pepper and salt, a small crust of bread,
and a bit of butter: then sew up the belly: flour it all over very well, and do
so till the eyes begin to start. When you find the skin is tight and crisp, and
the eyes are dropped, put two plates into the dripping pan, to save what gravy
comes from it: put a quarter of a pound of butter into a clean coarse cloth, and
rub all over it till the flour is quite taken off; then take it up into your
dish, take the sage out of the belly and chop it small; cut off the head,
open it, and take out the brains, which chop, and put the sage and brains into
half a pint of good gravy, with a piece of butter rolled in flour; then cut your
pig down the back, and lay it flat in the dish: Cut off the two ears, and lay
one upon each shoulder; take off the under jaw, cut it in two, and lay one upon
each side; put the head between the shoulders; pour the gravy out of the plates
into your sauce, and then into the dish; send it up to table garnished with
lemon, and if you please, pap sauce in a bason. See sauce, No. 27.
GAME AND POULTRY.
To roast Venison.
After the haunch of venison is spitted, take a piece of butter, and rub all over
the GAP IN TEXT. Type: . Extent: word
< last page | next page >
Classic
Cook Books
|
