Roasted Pig
Ingredients
Directions
Remove the head from the pig.
Cut down the back from neck to rump.
Remove the shoulder and leg on each side.
Divide the ribs into four portions.
Cut the legs and shoulders into two pieces.
Slice the gammon and fleshy parts.
Serve with stuffing and sauce.
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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