PIG’S JAW, to Boil.— If the
jaw has been dried, soak it a few hours
in cold water ; if pickled, wash it ;
make three holes in the thick part of
the jaw, and all along the two sides ;
fill the holes with herbs ; put into a
clean cloth in cold water, heat slowly,
and boil gently. With the herbs put
salt, pepper, and a few bread crumbs.
PIG, to Roast a Sucking Pig.
— Get it when just killed ; this is of
great advantage. Let it be scalded.
Put some sago, crumbs of bread, salt,
and pepper, into the belly, and sew it
up. Observe to skewer the legs back,
or the under part will not be crisp. Lay
it to a brisk fire till dry ; then rub the
pig with butter in every part. Dredge
flour over it, and do not touch it again
till ready to serve ; scrape off the flour
with a blunt knife, rub it well with a
buttered cloth, and take off the head
while at the fire ; then take it up, cut
it down the back and belly, lay it into
the dish, and chop quickly the sage and
bread very fine, and mix plenty of fine
melted butter and a little flour. Put
the sauce into the dish after the pig has
been split down the back, and garnished
with the ears and the two jaws. Many
serve a suckling pig whole. Pour the
gravy into the sauce ; and garnish with
lemon or bread sauce and currants in a
basin.
PIGEONS, to Boil. —Wash
clean ; chop some parsley small ; mix
it with crumbs of bread, pepper, salt,
and a bit of butter ; stuff the pigeons,
and boil 15 minutes in some mutton
broth or gravy. Boil some rice soft in
milk ; when it begins to thicken, beat
the yolks of two or three eggs, with two
or three spoonfuls of cream, and a
little nutmeg✪ Boiled Pigeons ; mix well with a bit of
butter rolled in flour.
PIGEONS, to Broil. — After
cleaning, split the backs, pepper and
. PIG
PIG
304
salt them, and broil them very nicely ;
pour over them either stewed or pickled
mushrooms in melted butter, and serve
as hot as possible. f
PIGEONS, in Disguise. — Sea-
son them with pepper and salt ; make
a dice puff paste ; roll each pigeon in a
piece of it ; close them well ; tie them
in cloths separately, and mind the paste
does not break ; boil them in plenty of
water 1 % hour. When they are untied,
be careful they* do not break ; put them
into a dish, and pour a litde good gravy
over them.
PIGEONS, in Jelly. — Take
some of the liquor in which a knuckle
of veal has been boiled ; or boil a calf s
foot ; put the broth into a pan with a
blade of mace, sweet herbs, pepper,
lemon peel, a slice of lean bacon, and
the pigeons✪ Pigeons in Jelly. Bake them, and let them
stand to be cold. Season to taste before
baking. When done, take them out of
the liquor, cover them close to preserve
the colour ; clear the jelly by boiling it
with the whites of two eggs. Strain
through a cloth dipped in boiling water.
The fat must be perfectly removed be-
fore it be cleared. Put the jelly over
and round them rough.
Consult me
1902Page 380 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PIG’S JAW, to Boil.— If the jaw has been dried, soak it a few hours in cold water ; if pickled, wash it ; make three holes in the thick part of the jaw, and all along the two sides ; fill the holes with herbs ; put into a clean cloth in cold water, heat slowly, and boil gently. With the herbs put salt, pepper, and a few bread crumbs.
PIG, to Roast a Sucking Pig. — Get it when just killed ; this is of great advantage. Let it be scalded. Put some sago, crumbs of bread, salt, and pepper, into the belly, and sew it up. Observe to skewer the legs back, or the under part will not be crisp. Lay it to a brisk fire till dry ; then rub the pig with butter in every part. Dredge flour over it, and do not touch it again till ready to serve ; scrape off the flour with a blunt knife, rub it well with a buttered cloth, and take off the head while at the fire ; then take it up, cut it down the back and belly, lay it into the dish, and chop quickly the sage and bread very fine, and mix plenty of fine melted butter and a little flour. Put the sauce into the dish after the pig has been split down the back, and garnished with the ears and the two jaws. Many serve a suckling pig whole. Pour the gravy into the sauce ; and garnish with lemon or bread sauce and currants in a basin.
PIGEONS, to Boil. —Wash clean ; chop some parsley small ; mix it with crumbs of bread, pepper, salt, and a bit of butter ; stuff the pigeons, and boil 15 minutes in some mutton broth or gravy. Boil some rice soft in milk ; when it begins to thicken, beat the yolks of two or three eggs, with two or three spoonfuls of cream, and a little nutmeg ; mix well with a bit of butter rolled in flour.
PIGEONS, to Broil. — After cleaning, split the backs, pepper and
. PIG
PIG
salt them, and broil them very nicely ; pour over them either stewed or pickled mushrooms in melted butter, and serve as hot as possible. f
PIGEONS, in Disguise. — Season them with pepper and salt ; make a dice puff paste ; roll each pigeon in a piece of it ; close them well ; tie them in cloths separately, and mind the paste does not break ; boil them in plenty of water 1 % hour. When they are untied, be careful they* do not break ; put them into a dish, and pour a litde good gravy over them.
PIGEONS, in Jelly. — Take some of the liquor in which a knuckle of veal has been boiled ; or boil a calf s foot ; put the broth into a pan with a blade of mace, sweet herbs, pepper, lemon peel, a slice of lean bacon, and the pigeons. Bake them, and let them stand to be cold. Season to taste before baking. When done, take them out of the liquor, cover them close to preserve the colour ; clear the jelly by boiling it with the whites of two eggs. Strain through a cloth dipped in boiling water. The fat must be perfectly removed before it be cleared. Put the jelly over and round them rough.
Records on this page
Boiled PigeonsRoast Sucking PigPigeons in Jelly