To Scald a Suckling Pig is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preparing a suckling pig by parboiling to help remove the hair, gutting and trimming. The full recipe is presented here and I hope you enjoy this classic British version of: To Scald a Suckling Pig.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
TO SCALD A SUCKING-PIG.
840. Put the pig into cold water directly it is killed; let it remain for a few minutes, then immerse it in a large pan of boiling water for 2 minutes. Take it out, lay it on a table, and pull off the hair as quickly as possible. When the skin looks clean, make a slit down the belly, take out the entrails, well clean the nostrils and ears, wash the pig in cold water, and wipe it thoroughly dry. Take off the feet at the first joint, and loosen and leave sufficient skin to turn neatly over. If not to be dressed immediately, fold it in a wet cloth to keep it from the air.
Modern Redaction
Ingredients:
1 suckling pig
Method:
As soon as the pig is killed and bled, place in a large vessel of cold water and set aside for a few minutes.
In the meantime, bring a large pot of water to a boil. Remove the piglet from the cold water and plunge into the boiling water. Boil for 2 minutes then remove from the water and lay on a table. Now, working as quickly as possible, pull off all the hair from the pig.
When the skin looks clean and free from hair, make a slit in the belly and gut the pig then clean the nostrils and ears. Wash in cold water then dry thoroughly with a cloth. Take the feet off a the first joint, leaving a flap of skin that can be used to cover the stumps.
If not to be cooked immediately, cover in a damp cloth and store in the refrigerator.
