ROAST PIG (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
ROAST PIG
E. D. P.
• 1 young pig,
• 2 onions,
• 1 cup of bread-crumbs,
• 2 teaspoons of summer savory,
• 2 tablespoons of butter,
• 1 saltspoon of salt,
• 1 egg,
• Black pepper to taste.
Make a dressing of butter and bread-crumbs.
Add the eggs, chopped onion, and seasoning, and let it simmer.
Clean pig well and stuff with dressing and sew up.
Rub pig with butter, sprinkle salt and pepper, and dredge with flour.
Cut the skin in squares and put in roasting-pan and pour hot water in pan.
Roast in moderate oven, basting often, and cook 3 1/2 hours.
Make a gravy of the drippings, a little seasoning, and thicken with flour.
Decorate the pig with an apple or sweet potato in the mouth.
Have the pig kneel in a bank of green parsley or watercress.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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