A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This will keep the skin from cracking and it still will be crisp. Baste first with butter and water, then with gravy from drippings. The stuffing method is better than putting it in the meat, as many persons have a great aversion to its flavor.
Preserved exactly as written in the original source
Prepare your dressing as for Dressing for Fowls, adding half an onion, chopped fine; set it aside.
Take a young pig about six weeks old, wash it thoroughly inside and outside
In another water put a teaspoonful of baking soda, and rinse out the inside again
Wipe it dry with a fresh towel, salt the inside and stuff it with the prepared dressing
Make it full and plump, giving it its original size and shape
Sew it up, place it in a knealing posture in the dripping-pan, tying the legs in proper position
Pour a little hot salted water into the dripping-pan
Baste with butter and water a few times as the pig warms, afterwards with gravy from the dripping-pan
When it begins to smoke all over rub it often with a rag dipped in melted butter
Modern guidance to help you succeed with this vintage recipe
Baking soda neutralizes any residual gamey flavors and raises pH levels on the meat's surface, promoting better browning through the Maillard reaction. The frequent basting with butter creates a protective barrier that prevents moisture loss while promoting even heat distribution, resulting in crispy skin without cracking. Starting with hot salted water in the pan creates steam that helps render fat from the inside while the dry heat crisps the exterior—a combination that produces the ideal texture contrast.
The stuffing can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The pig can be cleaned, stuffed, and trussed up to 4 hours before roasting; keep refrigerated and bring to room temperature 30 minutes before placing in the oven. The gravy base (without wine) can be made 2 hours ahead and reheated gently before serving.
Remove any decorative garnishes and store leftover meat in airtight containers in the refrigerator for up to 3 days. The skin will lose its crispness when refrigerated. Reheat portions in a 350°F oven for 15-20 minutes. Leftover meat can be frozen for up to 2 months; thaw in refrigerator overnight before reheating. Gravy should be stored separately and used within 2 days.
AI-generated tips from Chef Cecil's culinary database
The stuffing can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The pig can be cleaned, stuffed, and trussed up to 4 hours before roasting; keep refrigerated and bring to room temperature 30 minutes before placing in the oven. The gravy base (without wine) can be made 2 hours ahead and reheated gently before serving.
Remove any decorative garnishes and store leftover meat in airtight containers in the refrigerator for up to 3 days. The skin will lose its crispness when refrigerated. Reheat portions in a 350°F oven for 15-20 minutes. Leftover meat can be frozen for up to 2 months; thaw in refrigerator overnight before reheating. Gravy should be stored separately and used within 2 days.
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Roast from two to three hours
Make the gravy by skimming off most of the grease; stir into that remaining in the pan a good tablespoonful of flour, turn in water to make it the right consistency, season with pepper and let all boil up once
Strain, and if you like wine in it, add half a glass; turn it into a gravy boat
Place the pig upon a large, hot platter, surrounded with parsley or celery tops
Place a green wreath around the neck, and a sprig of celery in its mouth
In carving, cut off its head first; split down the back, take off its hams and shoulders, and separate the ribs
