Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 39. One of the earliest known cookbooks by an African American author.
The vinegar-butter basting liquid creates a self-basting system that both tenderizes and flavors the meat. The acidic vinegar begins breaking down surface proteins while the butter adds richness and promotes even browning through the Maillard reaction. The flour slurry emulsifies the fat and acid, creating a cohesive basting liquid that clings to the meat, building layers of flavor and helping achieve a golden, crispy skin.
Dress and stuff your pig, put it into a dripping-pan and put it baking; take one pint of strong vinegar, Madeira wine, or currant wine, put into a basin with half lb butter; boil together; stir in a little batter made of flour and water; baste the meat with this quite often until done.
The basting liquid can be prepared up to 2 days ahead and stored in the refrigerator. Reheat until the butter melts and whisk to recombine before using. The pig must be stuffed and roasted on the day of serving for food safety reasons.
Leftover roasted pork should be removed from the bone, wrapped tightly in aluminum foil or stored in airtight containers, and refrigerated within 2 hours of cooking. It will keep for up to 4 days. Reheat portions in a 325°F oven, covered with foil, adding a splash of stock or water to prevent drying. Leftover meat can also be frozen for up to 3 months.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
