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Books Books 1 - 10 of 10 on Pig will be enough^ in about an hour and a half. Before you take it from the Fire,....  
" Pig will be enough^ in about an hour and a half. Before you take it from the Fire, cut off the head, and part that and the body down the middle ; chop the BRAINS very fine with some boiled Sage leaves... "
The Cook's Oracle : Containing Receipts for Plain Cookery on the Most ... - Page 157
by William Kitchiner - 1827 - 491 pages
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The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most ...

William Kitchiner - Cookery, English - 1823 - 428 pages
...three-weeks old Pig will be enought in about an hour and a half. Before you take it from the Fire, cut off the head, and part that and the body down the middle...and mix them with good Veal Gravy, made as directed ia (No. 192,) or Beef Gravy, (No. 329,) or what runs from the Pig, when you cut its head off. Send...
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Cook's oracle: containing receipts for plain cookery, on the most economical ...

William Kitchiner - Cooking - 1836 - 422 pages
...three-weeks' old Pig will be enough^ in about an hour and a half. Before you take it from the Fire, cut off the head, and part that and the body down the middle...mix them with good Veal gravy, made as directed in (187), or Beef Gravy (287), or what runs from the Pig when you cut its head off. Send up a tureenful...
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The cook's own book, and housekeeper's register: being receipts for cooking ...

Mrs. N. K. M. Lee, Eliza Leslie - Cooking - 1840 - 337 pages
...old pig will be done enough in about an hour and a half. Before you take it from the fire, cut off the head, and part that and the body down the middle: chop the brains very finej with some boiled sage leaves» and mix them with good Veal çravy, or beef gravy, or what runa...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - Cookery, American - 1842 - 337 pages
...old pig will be done enough in about an hour and a half, Before you take it from tire fire, cut off the head, and part that and the body down the middle:...boiled sage leaves, and mix them with good veal gravy, or beef gravy, or what runs from ti»; pig when you cut its head off. Send up a tureenful of gravy...
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The practical cook, English and foreign, by J. Bregion and A. Miller

Joseph Bregion, Anne Miller (cook.) - History - 1845
...to skewer the legs back, so that the under part may be crisp. When done, cut the head off, part it and the body down the middle ; chop the brains very fine, with some finely minced boiled sage, with a little veal gravy, or what runs from the head when cut off, and a...
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The Englishwoman's cookery book

Isabella Mary Beeton - 1872
...scorched and dried i up before the ends are done. Before it is taken from the fire, cut off the head, I and part that and the body down the ! middle. Chop the brains and mix them with the stuffing; add \ pint of good gravy, a tablespoonful of lemon-juice, and the gravy...
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The thrift book: a cyclopædia of cottage management

Thrift book - 1882
...its being scorched and dried up before the ends are done. Before it is taken from the fire, cut off the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing; add J pint of good gravy, a tablespoonful of lemon-juice, and the gravy...
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The Book of Household Management ...

Mrs. Beeton (Isabella Mary) - Cookery - 1888 - 1672 pages
...SCCXING-P1G. j^ 8COK;hcd a,)d dried up before the ends are done. Before it is taken from the fire, cut oft' the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing ; add half a pint of good gravy, a tablespoonful of lemon juice, and...
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Mrs Beeton's Household Management

Isabella Beeton, Mrs. Beeton (Isabella Mary) - Cooking, English - 2006 - 1109 pages
...its being scorched and dried up before the ends are done. Before it is taken from the fire, cut off the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing; add ' ••! pint of good gravy, a tablespoonful of lemon-juice, and...
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Brains and Brawn... Trotters and Tripe

1001 Cooks - Cooking - 2007 - 212 pages
...salad oil till it is quite done. Do not leave it a moment. Before you take it from the fire, cut off the head, and part that and the body down the middle; chop the brains very fine, together with some boiled sage leaves, and mix them with the juices that run from the pig when you...
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