Roast Pig
Ingredients
Directions
Divide the shoulder from the body on one side.
Separate the leg in the direction of the dotted line 1, 2, 3.
Separate the ribs into two or three parts.
Present an ear or jaw with the roast.
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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