Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- salt
- nutmeg
- pepper
Directions
Have a sucking pig sent from the butcher prepared for the oven ; wash and wipe dry. Stuff it with plain turkey stuffing, using suet in place of butter, and seasoning well with sage, parsley and onion juice besides salt and pepper. Sew the opening together.
MEATS. 85
and truss all the legs forward, the hind legs close under the body. Put a corncob in the mouth, rub all over with melted butter, and dust with pepper, salt and flour ; roast before a moderate fire, turning often. If an oven roast is wanted, put in a pan, in a moderate oven, and bake from 2 to 2^^ hours. Put a little salted water in the pan, and baste with this and melted butter, until there is enough dripping. If browning too fast, rub all over with butter. Dish on a hot platter with an apple in place of the corncob, and garnish with parsley. Make a gravy as with other roast meat, adding a little wine. Serve with apple sauce.
CHESHIRE PORK Plh:.
Cut several small steaks from a loin of pork; season with salt, nutmeg and pepper. Make a piecrust, and fill with a layer of pork, then one of pared and cored apples, with a little sugar sprinkled t)ver, then another layer of pork; pour over ^ pint white wine, and spread with a little butter. Cover with paste and bake. Good hot or cold.