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Barbeque is a American adaptation that combines the Old World pig, a West Indian cooking technique, a Spanish word “barbacoa” describing the Taino and Carib peoples’ wooden hurdles, and time. It has to be cooked slowly and basted. Often a pit was dug into the ground and a whole pig was slowly turned over hot coals.
This is the name given in the southern states to a fat young hog, which, when the head and feet are taken off, and it is cut into four quarters, will weigh six pounds per quarter. Take a fore quarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves garlic, pepper, salt, two gills of red wine, and two of mushroom catsup, bake it and thicken the gravy with butter and brown flour; it must be jointed and the ribs cut across before it is cooked, or it cannot be carved well; lay it in a dish with the ribs uppermost; if it be not sufficiently brown, add a little sugar to the gravy; garnish with balls.