Preparing Roasting Pigs
Ingredients
Directions
Scald the pigs carefully; ensure the water is not too hot to avoid breaking the skin.
Open the pig just enough to remove the entrails.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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