To Bake a Pig

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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If you should be in a Place where you cannot roast a Pig, lay it in a Dish, flour it all over very well, and rub it over with Butter; Butter the Dish you lay it in, and put it into an Oven. When it is enough, draw it out of the Oven’s Mouth, and rub it over with a buttery Cloth; then put it into the Oven again till it is dry, take it out and lay it in a Dish; cut it up, take a little Veal Gravy, and take off the Fat in the Dish it was bak’d in, and there will be some good Gravy at the Bottom; put that to it, with a little Piece of Butter rolled in Flour; boil it up, and put it into the Dish with the Brains and Sage in the Belly. Some love a Pig brought whole to Table, then you are only to put what Sauce you like into the Dish.