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Miss Caldwell's book, 1757-1790
Page 36
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(36) To Frigacy a Pig Roast your Pig till it be Enough and the skin Crisp then cut off the Head and draw it Whole of the Split then take all the Skin of the Body of the Pig and cut it all in Joints. put it into a toss pan with a pint of Grravie a little White Wine some grated Nutmeg and beaten Mace and role some butter in a little flour to thicken it then beat up the Yolks of Three eggs, with two or three spoonfulls of Cream and as you take it off the fire pour them in and keep tossing of it till it thickens then sett the Head in the Middle of the Dish and lay your frigacy round it and the skin round the outside of it and Garnish it. Lemmon. Barberry's & Beet root
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(36) To Frigacy a Pig Roast your Pig till it be Enough and the skin Crisp then cut off the Head and draw it Whole of the Split then take all the Skin of the Body of the Pig and cut it all in Joints. put it into a toss pan with a pint of Grravie a little White Wine some grated Nutmeg and beaten Mace and role some butter in a little flour to thicken it then beat up the Yolks of Three eggs, with two or three spoonfulls of Cream and as you take it off the fire pour them in and keep tossing of it till it thickens then sett the Head in the Middle of the Dish and lay your frigacy round it and the skin round the outside of it and Garnish it. Lemmon. Barberry's & Beet root
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