PIG, to Barbacue. — Dress a pig
of ten weeks old, as if for roasting ;
make a forcemeat of two anchovies, six
sage leaves, and the liver of the pig, all
chopped very small ; put them into a
mortar, with the crumbs of half a
penny loaf, 4 ozs. of butter, half a tea-
spoonful of cayenne, and half a pint of
red wine✪ Pig to Barbacue ; beat all to a paste ; put it
into the pig’s belly, and sew it up ;
place the pig before a brisk fire ; singe
it well ; put port wine in the dripping
pan freely, and baste it well at the time
of roasting. When nearly done, take
the sauce and bread, and add an an-
chovy chopped small, sweet herbs, half
a lemon ; then draw the pig. Garnish
with slices of lemon. It will four
“ hours to roost.
FIG
303
PIG
PIG’S CHEEK, to Prepare
for Boiling. — Cut off the snout, and
clean the head ; divide it, and take out
the eyes and the brains ; sprinkle the
head with salt, and let it drain 24 hours.
Salt it with common salt and saltpetre ;
let it lie 9 days if to be dressed without
stewing with peas, but less if to be
dressed with peas ; and it must be
washed first, and then simmer till all is
tender.
PIG’S FEET, and EARS.—
Clean carefully, and soak some hours,
and then boil them tender ; then take
them out; boil some vinegar and a
little salt with some of the water, and
when cold put it over them. When
they are to be dressed, dry them, cut
the feet in two, and slice the ears ; fry,
and serve with butter, mustard and
vinegar. They may be either done in
batter, or only floured.
PIG’S FEET and EARS, to
Ragout. — Boil them ; split the feet
down the middle, and cut the ears in
narrow slices ; dip them in butter, and
fry brown ; take beef gravy, a teaspoon-
fid of lemon pickle, a tablespoonful of
mushroom ketchup, one of browning,
and a little salt ; thicken with butter
rolled in flour ; put in the feet and ears,
and give a gentle boil. Serve, laying
the feet in the middle of the dish, and
the ears round them. Garnish with
curled parsley.
PIG’S FEET JELLY.— Clean
the feet and ears well, and soak them a
few hours ; then boil them in a very
small quantity of water till every bone
can be taken out ; throw in half a hand-
ful of chopped sage, the same of
parsley, and a seasoning of chopped
peppier, salt, and mace, in fine powder ;
simmer till the herbs are scalded, then
pour all into a melon-form.
PIG’S HEAD, to Collar. —
Scour the head and ears ; take off the
hair and snout ; take out the eyes and
brain ; lay it into water one night ; then
drain, salt it well with salt and salt-
petre, and let it lie five days. Boil it
enough to take out the bones ; then lay
It on a dresser, turning the thick end
of one side of the head towards the
thin end of the other, to make the roll
of equal size ; sprinkle it with salt and
white pepper, and roll it with tire ears :
put the pig's feet round the outside
when boned, or the thin parts of two cow
heels. Put it in a cloth, bind with a
broad tape, and boil it till quite tender ;
then put a good weight upon it and
take off the covering when cold.
If you want it more like brawn, salt
it longer, and use more saltpetre, and
add some pieces of lean pork; then
cover with cow-heel, to look like the
hom. ✪ Boiled Pigeons
Consult me
1902Page 379 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PIG, to Barbacue. — Dress a pig of ten weeks old, as if for roasting ; make a forcemeat of two anchovies, six sage leaves, and the liver of the pig, all chopped very small ; put them into a mortar, with the crumbs of half a penny loaf, 4 ozs. of butter, half a teaspoonful of cayenne, and half a pint of red wine ; beat all to a paste ; put it into the pig’s belly, and sew it up ; place the pig before a brisk fire ; singe it well ; put port wine in the dripping pan freely, and baste it well at the time of roasting. When nearly done, take the sauce and bread, and add an anchovy chopped small, sweet herbs, half a lemon ; then draw the pig. Garnish with slices of lemon. It will take four hours to roast.
FIG
PIG
PIG’S CHEEK, to Prepare for Boiling. — Cut off the snout, and clean the head ; divide it, and take out the eyes and the brains ; sprinkle the head with salt, and let it drain 24 hours. Salt it with common salt and saltpetre ; let it lie 9 days if to be dressed without stewing with peas, but less if to be dressed with peas ; and it must be washed first, and then simmer till all is tender.
PIG’S FEET, and EARS.— Clean carefully, and soak some hours, and then boil them tender ; then take them out; boil some vinegar and a little salt with some of the water, and when cold put it over them. When they are to be dressed, dry them, cut the feet in two, and slice the ears ; fry, and serve with butter, mustard and vinegar. They may be either done in batter, or only floured.
PIG’S FEET and EARS, to Ragout. — Boil them ; split the feet down the middle, and cut the ears in narrow slices ; dip them in butter, and fry brown ; take beef gravy, a teaspoonfid of lemon pickle, a tablespoonful of mushroom ketchup, one of browning, and a little salt ; thicken with butter rolled in flour ; put in the feet and ears, and give a gentle boil. Serve, laying the feet in the middle of the dish, and the ears round them. Garnish with curled parsley.
PIG’S FEET JELLY.— Clean the feet and ears well, and soak them a few hours ; then boil them in a very small quantity of water till every bone can be taken out ; throw in half a handful of chopped sage, the same of parsley, and a seasoning of chopped peppier, salt, and mace, in fine powder ; simmer till the herbs are scalded, then pour all into a melon-form.
PIG’S HEAD, to Collar. — Scour the head and ears ; take off the hair and snout ; take out the eyes and brain ; lay it into water one night ; then drain, salt it well with salt and saltpetre, and let it lie five days. Boil it enough to take out the bones ; then lay It on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size ; sprinkle it with salt and white pepper, and roll it with tire ears :
put the pig's feet round the outside when boned, or the thin parts of two cow heels. Put it in a cloth, bind with a broad tape, and boil it till quite tender ; then put a good weight upon it and take off the covering when cold.
If you want it more like brawn, salt it longer, and use more saltpetre, and add some pieces of lean pork; then cover with cow-heel, to look like the hom.
Records on this page
Pig to BarbacueBoiled Pigeons