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page 51
weeks. Let your souse get quite cold after boiling, before you put it in the
liquor, and be sure to use pale coloured vinegar, or the souse will be dark.
Some cooks singe the hair from the feet, etcetera, but this destroys the colour:
good souse will always be white.
TO ROAST A PIG.
THE pig must be very fat, nicely cleaned, and not too large to lie in the dish;
chop the liver fine and mix it with crumbs of bread, chopped onion and parsley,
with pepper and salt, make it into a paste with butter and an egg, stuff the
body well with it, and sew it up, spit it, and have a clear fire to roast it;
baste with salt and water at first, then rub it frequently with a lump of lard
wrapped in a piece of clean linen; this will make it much more crisp than
basting it from the dripping pan. When the pig is done, take off the head,
separate the face from the chop, cut both in two and take off the ears, take out
the stuffing, split the pig in two parts lengthways, lay it in the dish with the
head, ears, and feet, which have been cut off, placed on each side, put the
stuffing in a bowl with a glass of wine, and as much dripping as will make it
sufficiently liquid, put some of it under the pig, and serve the rest in a boat.
original text.
*Shote being a Provincial term, and not a legitimate English word, Mrs. R. has
taken the liberty of spelling it in a way that coveys the sound of the
pronunciation more clearly than shoat, the usual manner of spelling it.
TO BARBECUE SHOTE.
* This is the name given in the southern states to a fat young hog, which, when
the head and feet are
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