Roasted Pig Recipe
Yield: 1 PigRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
A pig about 3 weeks old is the best. It should be killed in the morning, if
it is to be eaten at dinner. Make a stuffing with about 6 powdered
crackers, 1 T. sage, 2 T. sweet marjoram, half a pint of cream, 2 eggs, and
a little salt and pepper. Mix these well together, and let it stew about
15 minutes. Then wash the pig in cold water; cut off the petti-toes,
leaving the skin long to wrap around the ends of the legs; then fill the
belly with the stuffing and sew it upp. The liver and heart should be
boiled with 5 or 6 ppeppercorns and chopped fine for the gravy. When the
pig is put down to roast, put in a pint of water, and a T. of salt; when it
begins to roast, flour it wll, and baste it with the drippings and continue
to do so until it is done. It requires constant care. A small pig will
roast in 3 hours.
Source: "Indian Cookin", compiled by Herb WAlker, 1977
Title: Robert Barnums Spareribs
Categories: Pork, Meat
Yield: 1 Servings
4 To 6 pounds meaty spareribs,
-cut into individual ribs
-grated zest of 2 limes
1/4 c Freshly squeezed lime juice
1 tb Distilled white vinegar
2 c Dry white wine, or water
1/4 Cuyp light soy sauce
-(usukuchi)
2 Cloves garlic, peeled and
-minced
1 ts Freshly grated nutmeg
1 lg Sprig fresh rosemary, or 2
-tsp crushed dried
2 Limes, quartered, for
-garnish
Arrange the spareribs in a single layer of a large non-reactive dish
(glass, stainless steel). Whisk together all the ingredients through the
rosemary in a medium-size bowl, and pour this over the spareribs. Turn the
ribs so they are moistened on all sides, cover, and refrigerate for at
least 24 hours, turning them several times so they are evenly marinated.
Preheat the oven to 400 degrees Fahrenheit, or build a good-sized fire in a
barbecue.
Drain the spareribs, reserving the marinade. Place them in a non-reactive
baking pan in one layer (use two baking pans if necessary), and bake in the
center of the oven, basting frequently, until they are golden, crisp, and
cooked through, 55 minutes to 1 hour. Turn them occasionally to make sure
they cook evenly.
If you are using a charcoal grill, spread the coals out when they are red
and dusted with ash. Lightly oil the grill rack, and place it about 3
inches above the coals. Cook the ribs, basting and turning them, 55
minutes to 1 hour.
To serve the spareribs, drain off the fat and transfer them to a warmed
shallow serving bowl or platter. Garnish with the lime wedges, and provide
plenty of napkins.
Source from luhu.jp
it is to be eaten at dinner. Make a stuffing with about 6 powdered
crackers, 1 T. sage, 2 T. sweet marjoram, half a pint of cream, 2 eggs, and
a little salt and pepper. Mix these well together, and let it stew about
15 minutes. Then wash the pig in cold water; cut off the petti-toes,
leaving the skin long to wrap around the ends of the legs; then fill the
belly with the stuffing and sew it upp. The liver and heart should be
boiled with 5 or 6 ppeppercorns and chopped fine for the gravy. When the
pig is put down to roast, put in a pint of water, and a T. of salt; when it
begins to roast, flour it wll, and baste it with the drippings and continue
to do so until it is done. It requires constant care. A small pig will
roast in 3 hours.
Source: "Indian Cookin", compiled by Herb WAlker, 1977
Title: Robert Barnums Spareribs
Categories: Pork, Meat
Yield: 1 Servings
4 To 6 pounds meaty spareribs,
-cut into individual ribs
-grated zest of 2 limes
1/4 c Freshly squeezed lime juice
1 tb Distilled white vinegar
2 c Dry white wine, or water
1/4 Cuyp light soy sauce
-(usukuchi)
2 Cloves garlic, peeled and
-minced
1 ts Freshly grated nutmeg
1 lg Sprig fresh rosemary, or 2
-tsp crushed dried
2 Limes, quartered, for
-garnish
Arrange the spareribs in a single layer of a large non-reactive dish
(glass, stainless steel). Whisk together all the ingredients through the
rosemary in a medium-size bowl, and pour this over the spareribs. Turn the
ribs so they are moistened on all sides, cover, and refrigerate for at
least 24 hours, turning them several times so they are evenly marinated.
Preheat the oven to 400 degrees Fahrenheit, or build a good-sized fire in a
barbecue.
Drain the spareribs, reserving the marinade. Place them in a non-reactive
baking pan in one layer (use two baking pans if necessary), and bake in the
center of the oven, basting frequently, until they are golden, crisp, and
cooked through, 55 minutes to 1 hour. Turn them occasionally to make sure
they cook evenly.
If you are using a charcoal grill, spread the coals out when they are red
and dusted with ash. Lightly oil the grill rack, and place it about 3
inches above the coals. Cook the ribs, basting and turning them, 55
minutes to 1 hour.
To serve the spareribs, drain off the fat and transfer them to a warmed
shallow serving bowl or platter. Garnish with the lime wedges, and provide
plenty of napkins.
Source from luhu.jp