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 1796 COOKBOOKMEATS >  To Stuff a Pig, to Roast or Bake >



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Recipes from American Cookery
 by Amelia Simmons (1796)

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.



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