Roasting Meat
Ingredients
Directions
Prepare
Cut the pig in half and remove the head and ears.
Chop the brains finely with the stuffing and gravy.
Make and serve
In a saucepan, combine the chopped mixture with melted butter.
Warm the mixture while stirring continuously.
Serve in a sauce tureen.
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.
Explore the science
What each ingredient does
- Pig
- Main meat that forms the bulk of the dish.
- Gravy
- Adds moisture and savory flavor to the chopped mixture.
- Butter
- Adds fat and richness, carrying flavor and smoothness through the mixture.
The step that matters
Warm the mixture while stirring continuously. Constant stirring spreads heat evenly, so the butter melts into the mixture without separating and the bottom does not scorch or stick to the saucepan.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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