Roast Pig - The Victorian Way
From 'The Dictionary of Daily Wants' - 1859
PIG ROAST. - The young of the animal, known as the sucking pig, is made
choice of for this dish. The hair of the animal should be removed by scalding. When this
is done, remove the entrails, thoroughly clean the nostrils and ears, and wash the whole
body in cold water. Cut off the feet at the first joint, loosening the skin, and leaving
it on to turn neatly over. The pig must then be stuffed as follows:
Take half an ounce of mild sage, and two young onions parboiled; chop
these very fine, add a cupful of grated bread crumbs, a quarter of a pound of good
butter, and a high seasoning of cayenne pepper, and salt. Sew the slit neatly up, set
it down to roast before a brisk clear fire, and baste first with brine, then with the
fresh butter or salad oil; when the crackling is thoroughly browned and crisp, the pig
will be sufficiently done. A pig iron, or some ingenious substitute, must be placed in
the centre of the grate, part of the time, to to prevent the middle regions of the animal
from being scorched before the extremities are done.
Serve with a sauce of clear beef or
veal gravy, with a squeeze of lemon and, if approved, a little of the stuffing stirred in
the same tureen.
PIG ROASTED, TO CARVE. - Before serving up this dish the cook usually divides the body,
and garnishes the dish with the jaws and the ears. Cut the side of the pig in two from D
to E; then place the fork in at B;
Cut from c to A, and round underneath the foreleg to c again, thereby
taking the shoulder off. To remove the hind leg, follow the same directions as for the
foreleg; then carve the remainder of the pig, as pointed out for the first cut; serve
gravy and stuffing with each portion. The ribs are generally considered the finest parts,
but some prefer the neck end, between the shoulders.
