To Roast a Fore-Quarter of Shote
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 fore-quarter of shote (young pig)
- butter
- caper vinegar
- mint sauce
Instructions
- Joint it for the convenience of carving, and roast it before a brisk fire.
- When done, take the skin off, and dredge and froth it.
- Put a little melted butter with some caper vinegar over it, or serve it with mint sauce.