Pork/Lamb To Barbecue Shoat

to barbecue shoat
(from The Kentucky Housewife by Mrs. Lettice Bryan, Cincinnati, 1838)

Ingredients:

1 quarter of a young pig​

salt and pepper​

molasses​

lemon juice​

melted butter​

wine​

Instructions:

​

Take either a hind or fore quarter, rub it well with salt, pepper, and a small portion of molasses, and if practicable, let it lie for a few hours; then rinse it clean, and wipe it dry with a cloth, and place it on a large gridiron, over a bed of clear coals. Do not barbecue it hastily, but let it cook slowly for several hours, turning it over occasionally, and basting it with nothing but a little salt-water and pepper, merely to season and moisten it a little. When it is well done, serve it without a garnish, and having the skin taken off, which should be done before it is put down to roast, squeeze over it a little lemon juice, and accompany it with melted butter and wine, bread sauce, raw salad, slaugh, or cucumbers, and stewed fruit. Beef may be barbecued in the same manner.​