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Classic
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page 65
not be heavier on one side than on the other. Put a little clean dripping into
the dripping pan, baste it well as soon as it is put down, and every quarter of
an hour during the time it is roasting, till the last half hour. Then make some
gravy for it, stir the fire to make it clear, sprinkle a little salt over it,
baste it with butter, and dredge it with flour. Let it go a few minutes longer,
till the froth rises, take it up and put it on the dish. Garnish it with
hillocks of horseradish, finely scraped.
The Yorkshire pudding is an excellent accompaniment. It is made in this way:
Take six table-spoonsful of flour, three eggs, a tea-spoonful of salt, and a
pint of milk; this makes a tolerably stiff batter. Beat it well, so as to
prevent its being lumpy. Put a dish under the meat, and let the drippings drop
into it till it is well greased, then pour in the batter. When the upper surface
is brown, turn it, and brown the other side. If the pudding is an inch thick, it
will take two hours to bake it.
A SUCKING PIG.
The pig should be killed in the morning, and requires very careful roasting. The
ends must have more fire than the middle, and, for this purpose, some persons
keep an iron to hang before the middle part, called a pig iron; but, in the
absence of this, a common flatiron may be used.
For the stuffing, take about five ounces of the crumbs of stale, light bread,
and rub it through a cullender. Cut up a large onion into small pieces,
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