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Pig To Barbicue

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







The best pig for this purpose is of the thick neck breed, about six

weeks old. Season the barbicue very high with cayenne, black pepper, and

sage, finely sifted; which must be rubbed well into the inside of the

pig. It must then be sewed up and roasted, or, if an oven can be

depended upon, it will be equally good baked. The sauce must be a very

high beef gravy, with an equal quantity of Madeira wine in it. Send the

pig to table whole. Be careful not to put any salt into the pig, as it

will change its colour.











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