To roast a Pig with the Hair on

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Draw your Pig very clean at the Vent, then take out the Guts, Liver, and Lights; cut off his Feet and truss him, prick up his Belly, spit him, lay him down to the Fire, but take care not to scorch him; when the Skin begins to rile up in Blisters, pull off the Skin, Hair and all; when you have clear’d the Pig of both, scotch him down to the Bones, and baste him with Butter and Cream, or Half a Pound of Butter, and a Pint of Milk, put it into the Dripping-pan, and keep basting it well; then throw some Salt over it, and drudge it with Crumbs of Bread, till it is Half an Inch, or an Inch thick: When it is enough, and of a fine Brown, but not scorch’d, take it up, lay it in your Dish, and let your Sauce be good Gravy thicken’d with Butter roll’d in a little Flour; or else make the following Sauce: Take Half a Pound of Butter, and a Pint of Cream, put them on the Fire, and keep them stirring one Way all the Time; when the Butter is melted, and the Sauce thicken’d, pour it into your Dish. Don’t garnish with any Thing, unless some Raspings of Bread, and then with your Finger figure it as you fancy.