Roast Pig
Ingredients
Directions
Separate a shoulder from the body of the pig.
Remove the leg and divide the ribs into convenient portions.
Serve with sufficient stuffing and gravy.
If the head is not divided, do so and remove the brains.
Mix the brains with the gravy and stuffing before serving.
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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