Sucking Pig
Ingredients
Directions
Separate a shoulder from the carcass on one side.
Remove the leg following the dotted line directions.
Divide the ribs into about two servings.
Garnish the dish with the jaws and ears.
Serve with plenty of 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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