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 the fore-quarter of shote for convenient carving. Roast it before a brisk fire until done. When cooked through, take the skin off and dredge and froth it. Serve with a little melted butter mixed with some caper vinegar poured over it, or alternatively serve with mint sauce.