To dress a Pig the French Way

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Spit your Pig, lay it down to the Fire, let it roast till it is thoroughly warm, then cut it off the Spit, and divide it in twenty Pieces; let them to stew in Half a Pint of White Wine, and a Pint of strong Broth, season’d with grated Nutmeg, Pepper, two Onions cut small, and some stripp’d Thyme; let it stew an Hour, then put to it Half a Pint of strong Gravy, a Piece of Butter roll’d in Flour, some Anchovies, and a Spoonful of Vinegar, or Mushroom Pickle; when it is enough lay it in your Dish, and pour the Gravy over it, then Garnish with Orange and Lemon.