MEATS
To stuff a Pig, to roast or bake.
Boil the inwards tender, mince fine, add half loaf bread, half pound butter, 4 eggs, salt, pepper, sweet marjorum, sage, summer savory, thyme, mix the whole well together; stuff and sew up: If the pig be large let it be doing two and a half hours; baste with salt and water.
Gravy for the same. Half pound butter, work in two spoons flour, one gill water, one gill wine if agreeable.
|
