Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half glass of sherry wine
- sage
- salt
- pepper
Directions
See that the pig has been well scalded ; put in the body a stuffing of dry bread crumbs, seasoned with sage, salt and pepper, and sew it up ; skewer the legs back or the under part will not crisp ; put in a hot oven after dredg- ing well with flour, and baste it frequently with melted butter while roasting, or rub the pig with a cloth wet with melted butter. When done, serve whole on a platter, and garnish with parsley and celery tops alternately. Take off some of the fat from the gravy, set the rest on the top
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of the stove, thicken with a little flour, add a half glass of sherry wine, and the juice of half a lemon and serve in a gravy boat.