 Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean,...  Mrs. Beeton's Dictionary of Every-day Cookery - Seite 246von Isabella Mary Beeton - 1865 - 371 SeitenVollansicht - Über dieses Buch
 | Maria Eliza Ketelby Rundell - 1808 - 460 Seiten
...the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. To roast a Sucking Pig. If you can get it when just killed, this is of great advantage. Let it be scalded,... | |
 | M. Radcliffe - 1823 - 728 Seiten
...the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. To roast a Sucking Pig. If you can get it wnen just killed, this is of great advantage. Let it be scalded,... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 Seiten
...the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. To roast a sucking Pig. If you can get it when just killed, this is of great advantage. Let it be scalded,... | |
 | Modern domestic cookery - 1851 - 754 Seiten
...put the liver, heart, and lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a. wet cloth to keep it from the air. • To roast a Sucking-pig. — Put some sage, a large piece of white bread, salt, pepper, and an onion,... | |
 | Sarah Josepha Buell Hale - 1852 - 504 Seiten
...the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. old ; and should, if possible, be dressed the same day it is killed ; one of this age will take about... | |
 | Sarah Josepha Hale - 1854 - 448 Seiten
...the liver, heart, and lights, to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. TO MAKE STUFFING FOR A SUCKING-PIG. Chop fine or crumble two dozen good-sized clean sage leaves, four... | |
 | Maria Eliza Rundell - 1859 - 324 Seiten
...put the liver, heart aud lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. KOASTED SUCKISO PIG— rElliroES. 59 To Roast a Sucking Pig. — If you can get it when just killed,... | |
 | Sarah Josepha Hale - 1860 - 462 Seiten
...the liver, heart, and lights, to the feet. "Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. TO MAKE STUFFING FOB A SUCKING-PIG. Chop fine or crumble two dozen good-sized clean sage leaves, four... | |
 | Practical family cookery book - 1862 - 148 Seiten
...the liver, heart, and lights to the feet ; wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. SUCKING PIG. — Roast the pig as soon after it is killed as possible. Wipe the inside of it, and stuff... | |
 | Isabella Mary Beeton - 1863 - 1194 Seiten
...the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the...and wipe it thoroughly dry. Take off the feet at the tirst joint, and loosen and leave sufficient skin to turn neatly over. If not to be dressed immediately,... | |
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