Wild Boar Roast
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Stuffing
1 cup of bread-crumbs
1/2 chopped onion
2 tsp powdered sage
3 tbs melted butter
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1 tsp pepper
half a grated nutmeg
1/2 tsp of salt
2 well-beaten eggs
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Mix all ingredients, except the eggs, moisten with half a cup of warm water (or milk), beat in the eggs, and stuff the pig into his natural size and shape. Sew him up, and bend his feet backwards, his hind-feet forward, under and close body. Skewering them into the proper position. Dry the pig well, and dredge with flour. Put it to roast with a little hot water, slightly salted, in-the dripping-pan. Baste with butter and water three times as the pig gradually warms, afterward with the dripping. When it begins to smoke or steam, rub it over, every five minutes or so, with a cloth dipped in melted butter. Do not omit this precaution if you would have the skin tender and soft after it begins to brown. A month-old pig will require about an hour and three quarters or two hours-sometimes longer-to roast.
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