Roast Pig

Prepare the pig by cutting off the feet, scraping and cleansing the head and ears, cutting out the tongue and eyes, and cleaning the throat. Wash it perfectly clean, and wipe it dry. Make a dressing of bread crumbs, some onions finely chopped, with salt, pepper, and sweet marjoram, to the taste; also butter enough to make the crumbs adhere together. Any spice may be added, and the grating of a lemon, but many prefer the dressing without spice. Rub the pig thoroughly inside with salt, Cayenne pepper, and powdered sage; then fill it with the dressing and sew it up. Rub the outside with salt, Cayenne pepper, and sage, put it on the spit, and place it before a clear but not too hot a fire. Have a piece of clean sponge tied on a stick, dip it in melted butter, and as the skin dries moisten it. A common-sized pig takes from three to four hours to roast. An excellent filling may be made of potatoes boiled and mashed, instead of the bread. If potatoes are used, the dressing will require more butter.

Roast Pork

Take a nice middle piece of young pork, separate the joints, and crack the bones across the middle, but do not break the skin; score it parallel with the ribs, wash it, put it on the spit, with a little water in the bottom of the roaster; and to five pounds of pork rub in well two tea-spoonfuls and a half of salt, two teaspoon-fuls of sugar, and one of Cayenne pepper. Put no flour on it, or baste it while cooking, as it softens the skin and makes it tough. Pour the gravy into a pan, skim off a part of the fat, stir in a little flour mixed with cold water, add some water, and let it boil once - then serve it in a gravy tureen. If it should not be sufficiently seasoned, add a little more pepper or salt as it may require. Apple sauce is always served with roast pork.

Mode Of Re-Dressing Cold Roast Pig

When the shoulders are left entire, remove from them the skin, turn them, dip them into the best salad oil, then in bread crumbs highly seasoned with Cayenne and salt. Broil them over a clear fire, and send them to table while hot. Serve with tomato sauce.

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A Very Nice Entree From Cold Roast Pig

Remove the flesh from the bones, and also the skin, and cut into convenient pieces. Melt a bit of butter, the size of an egg, and throw in six or eight button mushrooms cleaned and sliced. Shake them over the fire for three or four minutes, then stir to them a dessertspoonful of flour, and continue to shake or toss them gently, but do not allow them to burn. Add a small bunch of parsley, a middling-sized blade of mace, some salt, a small quantity of Cayenne pepper, and half a pint of water. Let these boil gently until reduced nearly one third; take out the parsley and mace, lay in the meat, and add two or three glasses of wine, and bring it slowly to the point of simmering. Stir to it the beaten yolks of three fresh eggs, and the strained juice of half a lemon. Serve hot.

Steaks From Cold Roast Pork

Cut some slices from the leg, and season them with Cayenne pepper, salt, and pulverized sage. Broil them, and when thoroughly hot, baste them with butter. They should be served with apple or cranberry sauce.

Cutlets From Cold Roast Pork

Cut the lean part of the cold pork in slices, season them with Cayenne pepper, a little salt, and some finely-powdered sage. Broil them over a clear fire, and take care that they do not become scorched. Serve with tomato sauce.

A Breakfast Dish From Cold Roast Pork

Cut the pork in slices, season them highly with Cayenne pepper, salt, and pulverized sage. Fry them slowly, and when of a fine brown take them out of the pan. Make a gravy by adding a little flour and some water. Let it boil, and pour it over the steaks.

A Pie Of Cold Roast Meat And Apples. (An English Dish.)

Cut some apples into quarters, and take out the core (preserving the pips and sticking them into the pulp); cut thick slices of cold fat bacon, and any sort of cold roasted meat; season with pounded ginger, pepper, and salt. Put into the dish a layer of each, and pour over the top a large cupful of ale. Cover the dish with a paste, and bake until nicely browned.