is the name given in the southern states to a young fat hog.... Take out the brains and boil the head till quite tender, cut the heart and liver from the harslet, and boil the feet with the head. Cut all the meat from the head in small pieces, mince the tongue and cut the brains small; take some of the water the head was boiled in, season it with onion, parsley, and thyme, all chopped fine, add any kind of catsup - thicken it with butter and brown flour, stew the whole in it fifteen minutes, and put it in the dish. Have the heart roasted to put in the middle; lay the broiled liver around, and garnish it with green pickle.
- Mary Randolph's The Virginia House - Wife, or Methodical Cook
Make that extra
pickles, if you please!