Dinner
Roast pig
Roast pig, preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay the pig, which has been prepared by the butcher, in cold water for fifteen minut.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Lay the pig, which has been prepared by the butcher, in cold water for fifteen minutes, then wipe dry, inside and out.
- Make a stuffing as for a turkey, and work into it two beaten eggs.
- Dredge him with flour and put it, with a little salted water, into a covered roaster.
- Roast for an hour and a half;
- remove the cover, rub the pig well with butter and return the cover, leaving the slide open.
- At the end of twenty minutes remove the cover again, rub the pig once more with butter, and brown him for ten minutes.
- A pig for roasting should not weigh over six or seven pounds after it is cleaned.
Historical transcription
Source method
- 1
Lay the pig, which has been prepared by the butcher, in cold water for fifteen minutes, then wipe dry, inside and out. Make a stuffing as for a turkey, and work into it two beaten eggs. Stuff the pig to his original size and shape. Sew him up, bend his fore legs backward, and his back legs forward under him, and skewer him thus. Dredge him with flour and put it, with a little salted water, into a covered roaster. Roast for an hour and a half; remove the cover, rub the pig well with butter and return the cover, leaving the slide open. At the end of twenty minutes remove the cover again, rub the pig once more with butter, and brown him for ten minutes. Serve very hot with apple sauce.
- 2
A pig for roasting should not weigh over six or seven pounds after it is cleaned. If larger, it is gross food. The meat should be as delicate as chicken.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.