|
Classic
Cook Books
< last page | next page >
page 66
also a handful of sage, and mix these with an egg, some pepper and salt, and a
small piece of butter. Stuff the pig with this, and sew it up. Lay it to the
fire, and baste it with salad oil till it is quite done. Do not leave it a
moment.
Before you take it from the fire, cut off the head, and part that and the body
down the middle; chop the brains very fine, together with some boiled sage
leaves, and mix them with the juices that run from the pig when you cut its
head.
Lay the pig back to back in the dish, with one half the head on each side, and
the ears, one at each end. When you cut off the feet, leave the skin long round
the legs. When you first lay the pig before the fire, rub it over with fresh
butter, or salad oil, and in ten minutes dredge it well with flour. Let it
remain an hour, and then rub it off with a soft cloth.
TO ROAST A TURKEY.
Put the stuffing in under the breast, where the craw was taken out. Dredge the
turkey well with flour, and baste it with melted butter. Keep it at a distance
from the fire for the first half-hour, that it may warm gradually, then put it
nearer, and when it is plumped up, and the steam draws near the fire, it is done
nearly enough. Then dredge it lightly with flour, and baste it gradually with
melted butter. A very large turkey will require about three hours to roast
thoroughly. It is better to keep a turkey several days before you dress it.
< last page | next page >
Classic
Cook Books
|
