To dress a Pig like a Fat Lamb

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a fat Pig, cut off his Head, flit and truss him up like a Lamb; when he is flit through the Middle and skinned, parboil him a little, then throw some Parsley over him, roast it and drudge it. Let your Sauce be Halt a Pound of Butter and a Pint of Cream, stirred together till it is smooth, then pour it over, and send it to Table.