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Roasting Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roasting Meat

Ingredients

Directions

  1. Cut the pig in half and remove the ears and head.

  2. Take out the brains and chop them finely.

  3. Combine the chopped brains, stuffing, and any gravy from the pig in a butter saucepan.

  4. Add melted butter and warm the mixture while stirring continuously.

  5. Serve in a sauce tureen.

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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