Monday, 31 December 2007
To Barbecue a Pig (very old dish)
Dress a pig of ten weeks old as if to roast. Make a stuffing of theliver, two anchovies, and sage leaves all chopped small; bread crumbs,
four ounces of butter, salt, cayenne and a half pint of red wine.
Stuff and sew the pig up. Roast at an open fire. Put in the dripping
pan three bottles or more of red wine. Baste the pig frequently and
when almost done put in the pan close to the fire two loaves of bread.
Stand the pig in the dish for serving and put a lemon in his mouth.
Place one of the loaves of bread on each side; to the gravy in the
pan add one anchovy, one-half lemon and a few sweet herbs, all chopped
fine. Boil it a few minutes and pour over the pig. Lay slices of lemon
and barberries round the dish.
posted by kanx1976 at
06:50
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