Hogs had an advantage over other livestock of being able to care for themselves in the woods of the Indiana frontier. Not dependent on humans for food, a herd of hogs could defend themselves from wolves, bears and wildcats until you needed to gather a few for butchering.
Instructions
To Bake Pork
Take a leg, shoulder, or a part of the middling, rinse it clean, and score the skin crosswise, so as to form diamonds, season it with salt, pepper, and sifted sage; brush it over with sweet oil, lard, or butter, and put it in an oven* with a small quantity of water, having placed in the bottom some suitable vegetable, such as squash, tomatoes, sweet, or white potatoes. Bake it with moderate heat, till it is thoroughly done. If the meat is large, it would be best to bake it till about half done, before the vegetable is put in. Thicken the gravy with brown flour, and flavor it with any kind of catchup you choose.
* We recommend an oven heated at 350°F.
About this recipe
Recipe courtesy of Kentucky Housewife, by Mrs. Peter A. White, 1839.
