To Bake a Pig
From the treasured pages of Receipt book of Catherine Bacon
Written by Catherine Bacon
To Bake a Pig
"Take a Draw Pigg Dress & quarter it bone itt wash & dry itt & season itt with salt Peper Ginger & other spice lemmon Pill povderd mixe ym together take a handfull of Time some sage & peniroyall shred, & mixe with ye spice, & strow in ye Pigg itt & lay one quarter upon a nother in a Pott & Poor a quart of whitwine upon it & yn Cover itt with butterr & Bake it 2 howrs & a half yn Poor all ye licker from itt & fill up ye Pott with Clarified Butter."
Note on the Original Text
The recipe is written in the direct, unpunctuated style typical of 17th–18th century English manuscripts, filled with abbreviations and spellings based on sound rather than standard forms ('itt' for 'it', 'yn' for 'then', 'ym' for 'them', etc.). Ingredient measurements are imprecise, reflecting the cook’s experience and the custom of seasoning to taste. Instructions are sequential but condensed, assuming familiarity with both the processes and the tools required. The lack of precise temperatures and times is typical—the '2 howrs & a half' for baking is one of the clearer directions given.
Title
Receipt book of Catherine Bacon (1730)
You can also click the book image above to peruse the original tome
Writer
Catherine Bacon
Era
1730
Publisher
Unknown
Background
A delightful foray into the kitchens of 17th and early 18th century England, Catherine Bacon’s culinary manuscript offers an elegant medley of recipes and cookery wisdom for the discerning palate of her age.
Kindly made available by
Folger Shakespeare Library
This recipe comes from the manuscript of Catherine Bacon, written between 1680 and 1739 in England. Recipes like 'To Bake a Pigg' belonged to the tradition of grand country house cookery, where entire animals were often prepared for preservation as well as feasting. The period was marked by both lavish entertaining and the development of English preservation techniques, including baking meats under a seal of clarified butter—a precursor to modern confit and potted meat. The use of aromatic herbs, spices, and wine signals both the influence of French cuisine and a love for bold flavors in festive English tables of the late 17th and early 18th centuries.
The original recipe would have been prepared using a large hearth or wood-fired oven, with heavy earthenware or cast-iron pots for baking. A sturdy knife was necessary for quartering and boning the pig, along with a mortar and pestle for pounding spices and herbs. Clarification of butter would have been done gently over the fire, and straining through linen cloth. To pour off the liquor and fill with clarified butter, a jug or ladle would be used, and the final product might be stored in a cool larder, sealed under its butter.
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 young pig (9–11 lb), cleaned and dressed, quartered and boned
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
- Zest of 1 lemon (or 1 tablespoon lemon peel, finely grated)
- 1 oz fresh thyme, finely chopped
- 1 oz fresh sage, finely chopped
- 1 oz fresh pennyroyal, finely chopped (substitute with extra sage or mint/oregano)
- 1 quart dry white wine
- 9 oz unsalted butter, diced (for baking)
- 6.5–8.5 cups clarified butter (for preserving after baking)
Instructions
- Begin by taking a cleaned and dressed young pig (about 9–11 lb), then cut it into quarters.
- Bone the pieces as much as possible, then wash and thoroughly dry.
- Season the meat all over and inside the cavities with 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of ground ginger, and the zest of 1 lemon, finely grated.
- Add a small pinch each of other warming spices, such as nutmeg and clove, if desired, to echo 'other spice'.
- Take a good handful (about 1 oz each) of fresh thyme, sage, and pennyroyal (substitute with extra sage or a mix of mint and oregano if pennyroyal is unavailable—note pennyroyal is not recommended for culinary use today) and finely shred them.
- Mix these herbs with the spice blend and distribute generously between and over the pork quarters.
- Layer the quarters one atop another in a deep, oven-safe pot or Dutch oven.
- Pour 1 quart of dry white wine over the pork, then cover the whole surface with about 9 oz of diced cold butter.
- Cover the pot snugly with a lid or foil, and bake in a preheated oven at 320°F for 2.5 hours.
- When finished, carefully pour off all the liquor (liquid) and discard or reserve for another use.
- Fill the pot with enough clarified butter (approx.
- 6.5–8.5 cups) to cover the meat completely.
- Allow to cool, preserving the pork in the butter as a confit.
- Serve cold, sliced, or gently warmed.
Estimated Calories
900 per serving
Cooking Estimates
It takes about 30 minutes to prepare the pork and seasonings, then about 2.5 hours to bake the dish. Each serving has roughly 900 calories. The recipe makes around 12 servings, based on a 4.5 kg pig.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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