Title: Southern Recipes
Description: **BARBECUED PIG** 

A pit two and a half feet deep by three 
feet long, and two feet wide, sticks of green 
wood, or, better still, iron rods, to fit across 
the pit. Build a large wood fire, and when it 
burns down to ashes, put on plenty of char- 
coal, as the fire is kept up by this. 

Split pig down the front, then rub well 
with salt and red pepper, cut slashes in the 
skin, so that the seasoning will get through, 
put pig over pit with skin side down. Into 
a pot put one quart of vinegar to boil, add 
one pound of butter, some Worcester sauce, 
tomato catsup, French mustard, and English 
mustard mixed, chowchow mustard, a few 
drops of tobasco and some salt, all of these 
I put to taste. Have a stick, with a mop 
made of cheese-cloth, and with this keep the 
pig well mopped all the time it is cooking, 
which ought to be from six to eight hours. 
The slower it cooks the better. Have 
plenty of the sauce to serve with meat.
Subjects: American Cookery, Southern style, recipes, cooking, Southern cooking, barbecue, American cooking, Southern food, Creole food