Different Sorts of Sauce for a Pig

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Now you are to observe there are several Ways of making Sauce for a Pig. Some don’t love any Sage in the Pig, only a Crust of Bread; but then you should have a little dried Sage rubbed and mixed with the Gravy and Butter. Some love Bread-Sauce in a Bason; made thus: Take a Pint of Water, put in good Piece of Crumb of Bread, a Blade of Mace, and a little whole Pepper; boil it for about five or six Minutes, and then pour the Water off: Take out the Spice, and beat up the Bread with a good Piece of Butter. Some love a few Currants boiled in it, a Glass of Wine, and a little Sugar; but that you must do just as you like it. Others take Half a Pint of good Beef Gravy, and the Gravy which comes out of the Pig, with a Piece of Butter rolled in Flour, two Spoonfuls of Catchup, and boil them all together; then take the Brains of the Pig and bruise them fine, with two Eggs boiled hard and chopped: Put all these together, with the Sage in the Pig, and pour into your Dish. It is very good Sauce. When you have not Gravy enough comes out of your Pig with the Butter for Sauce, take about Half a Pint of Veal Gravy and add to it: Or stew the Petty-Toes, and take as much of that Liquor as will do for Sauce mixed with the other.