[ For Roasting a Pig ]
Date: Not dated, written between 1780-1800. | 1780/01/01 to 1800/01/01
Source:
Almon Scrapbook
Institution: Nova Scotia Archives
| Source Origin: Almon Family Fonds
| Reference: MG1 Vol. 14 / Microfilm Reel 14,894
Instructions for stuffing and roasting a whole pig on a spit, p. 122. The recipe appears to be written in the same hand as the remedy "To Prevent Bad Effects or Disasters from His Recipe."
For roasting a Pig
Take & wipe ye. Pig quite dry with a clean Cloth, then take
some Crumbs of Bread, a Piece of Butter, of each a quarter
of a Pound; Parsley, Thyme, Sage, Sweet-marjoram, Salt,
Pepper, and Nutmeg, with the Yolks of two Eggs, mix em
together in the Belly, & then spit it; flour it very thick,
& lay it to ye. Fire, taking Care that your Fire burns
well at both Ends, or hang a flat Iron in the middle of
ye. Grate, till it does; continues flouring it till you find it
crackling hard; then wipe it clean with a cloth wetted in salt
& Water, & baste it with Butter. When ye. gravy begins
to run, Put [Basons] in the Dripping-pan to receive it. When
you find it is enough, take about a Quarter of a Pound of But-
ter, put it in a coarse clean Cloth, & having a clear [brith]
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