Pig, Sucking (a la rran(,'aise). — Wipe the
pig quite diy inside and out, and stuff it with a
forcemeat prepared as follows: — Shred half a
pound of beef suet very finely, nux with it half
a pound of grated bread-crumbs, and add a
table-sijoonful of chopped parsley, eight sage-
leaves minced, and a little pepper and salt.
Bind the mixture together with the well-beaten
yolks of two eggs and a table-spoonful of milk,
if necessary. Sew up the slit securely, and
roast the pig until it is three-parts cooked.
Takg it down, put it on one side, and cut it up
into neat pieces. Place these in a stewpan,
barely cover them with a little stock, and add a
large Spanish onion finely minced, a dessert-
spoonful of choiiped lemon-rind, a little salt,
grated nutmeg, and cayenne pepper, a bunch of
parsley, and a pinch of powdered thyme. Stew
these ingredients gently together for an hour.
Strain the sauce, and thicken it with a dessert-
spoonful of brown thickening, or, failing this,
with half an ounce of butter lulled in flour ; add
a dessert-spoonful of mushroom ketchup, and a
tea-spoonful of anchovy sauce, with the stufling
made up into small balls. Stew a quarter of an
hour longer, and serve the pig on a hot dish with
the sauce poured over it. Probable cost of
sucking-pig, 6s. to 9s. Sufiicient for ten or
twelve persons.
Pig, Sucking, Baked.— Prepare and
stuff the pig exactly as for roasting. Brush it
well in every part with beaten white of egg ;
it will then require no fui-ther basting, and the
crackling wiU. be perfectly crisp. Serve and
dish it in the same way as roast pig, and with
the same accompaniments. A sucking-pig is
much more easily baked than roasted, and is,
in the opinion of the majority of persons, quite
as nice. Time to bake a thi-ee weeks' old pig,
an hour and a half to two hours. Probable
cost, 6s. to 9s. Sufficient for eight or nine
persons.
Pig, Sucking, Broiled (a laTartare).—
Cut the remains of a cold roast pig into neat
slices, freed entirely from skin and gristle. Dip
them into clarified butter, and afterwards into
highly-seasoned bread-crumbs, and broil them
over a clear fire until they are brightly browTied.
Servethe slices on a hot dish, with a sauce, made
as follows, in a tureen : — Mince a moderate-sized
onion very finely, and fry it in half an ounce
of butter until it is lightly browned. Season
rather highly with pepper, pom- two table-
spoonfuls of ^-inegar over it, and boil all to-
gether for thi-ee minutes. Add a table-spoonful
of flour mixed smoothly with half a pint of
water, and half a tea-spoonful of Liebig's
extract of meat. Boil these for a quarter of an
hour. Stir in a table-spoonful of mixed mus-
tard, a table-spoonful of Worcester sauce, and a
tea-spoonful of anchovy. Serve very hot. WTien
the shoulders of the pig are left untouched they
are excellent broiled whole in this way, and
cm-ry or tomato sauce may be served witli them,
instead of the above. Time, ten minutes to
boil the slices ; half an hour to make the sauce.
Probable cost, exclusive of the cold pig, Sd.
Sufiicient for foui- or five persons.
Pig, Sucking, Currant Sauce for
{see Cuirant Sauce, &c.). ✪ Sucking Pig, en Blanquette
Page 1176 · 5 recipe records on this page
Presented as published in 1892. 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, Sucking (a la rran(,'aise). — Wipe the pig quite diy inside and out, and stuff it with a forcemeat prepared as follows: — Shred half a pound of beef suet very finely, nux with it half a pound of grated bread-crumbs, and add a table-spoonful of chopped parsley, eight sageleaves minced, and a little pepper and salt. Bind the mixture together with the well-beaten yolks of two eggs and a table-spoonful of milk, if necessary. Sew up the slit securely, and roast the pig until it is three-parts cooked. Takg it down, put it on one side, and cut it up into neat pieces. Place these in a stewpan, barely cover them with a little stock, and add a large Spanish onion finely minced, a dessertspoonful of chopped lemon-rind, a little salt, grated nutmeg, and cayenne pepper, a bunch of parsley, and a pinch of powdered thyme. Stew these ingredients gently together for an hour. Strain the sauce, and thicken it with a dessertspoonful of brown thickening, or, failing this, with half an ounce of butter lulled in flour ; add a dessert-spoonful of mushroom ketchup, and a tea-spoonful of anchovy sauce, with the stufling made up into small balls. Stew a quarter of an hour longer, and serve the pig on a hot dish with the sauce poured over it. Probable cost of sucking-pig, 6s. to 9s. Sufiicient for ten or twelve persons.
Pig, Sucking, Baked.— Prepare and
stuff the pig exactly as for roasting. Brush it well in every part with beaten white of egg ; it will then require no further basting, and the crackling wiU. be perfectly crisp. Serve and dish it in the same way as roast pig, and with the same accompaniments. A sucking-pig is much more easily baked than roasted, and is, in the opinion of the majority of persons, quite as nice. Time to bake a three weeks' old pig, an hour and a half to two hours. Probable cost, 6s. to 9s. Sufficient for eight or nine persons.
Pig, Sucking, Broiled (a laTartare).— Cut the remains of a cold roast pig into neat slices, freed entirely from skin and gristle. Dip them into clarified butter, and afterwards into highly-seasoned bread-crumbs, and broil them over a clear fire until they are brightly browned. Servethe slices on a hot dish, with a sauce, made as follows, in a tureen : — Mince a moderate-sized onion very finely, and fry it in half an ounce of butter until it is lightly browned. Season rather highly with pepper, pour two tablespoonfuls of ^-inegar over it, and boil all together for three minutes. Add a table-spoonful of flour mixed smoothly with half a pint of water, and half a tea-spoonful of Liebig's extract of meat. Boil these for a quarter of an hour. Stir in a table-spoonful of mixed mustard, a table-spoonful of Worcester sauce, and a
tea-spoonful of anchovy. Serve very hot. When the shoulders of the pig are left untouched they are excellent broiled whole in this way, and curry or tomato sauce may be served witli them, instead of the above. Time, ten minutes to boil the slices ; half an hour to make the sauce. Probable cost, exclusive of the cold pig, Sd. Sufiicient for foui- or five persons.
Pig, Sucking, Currant Sauce for
{see Currant Sauce, &c.).
Records on this page
Sucking Pig, en BlanquetteSucking Pig (a la Francaise)Galantine of Sucking PigSucking Pig, BakedSucking Pig, Broiled (a la Tartare)