Cassell's dictionary of cookery

Pig, Sucking (en Blanquette).— Cut the remains of a cold roast pig into neat pieces, freed entirely from skin and gristle, and season with pepper, salt, and grated nutmeg. Melt one ounce of butter in a stewpan, and mix with it half an ounce of flour. Add haK a dozen mushrooms cut into slices, and a bunch of parsley, and moisten the whole with half a pint of stock and a glassful of sherry. Simmer the sauce gently until it is considerably reduced, and of the consistency of thick cream, then strain, and put in the meat. When this is quite hot, without having boiled, stir into the sauce the yolks of three eggs beaten up with a table-spoonful of strained lemon-juice. Stir this for a minute, and serve the meat on a hot dish with the sauce poured over it. Time, two hours. Probable cost, 8d., exclusive of the cold meat. Sufficient for five or six persons. Pig, Sucking, Galantine of. — Scald and clean a sucking pig four or five weeks old ; cut oft' its head, split it open, lay it flat, and bone it. Make a seasoning, by mincing a dozen sageleaves very finely, and mixing with them two nutmegs finely grated, three blades of mace reduced to powder, and three table-spoonfuls of salt. Sprinkle the pig aU over with this, roll it tightly, bind it securely with tape, and fasten it in a thin linen cloth. Bring to a boil as much veal stock, or, failing this, water, as will cover the pig, and jjut with it a dozen peppercorns, a clove of garlic, a bunch of parsley, and a sprig of thyme. Let the head simmer in this until it is tender. Lift it out, and when it is cold remove the tape and the cloth. Let the pig lie until it is cold, when it is ready for serving. Piquant sauce should be sent to table with it. If hked, the pig can be kept for a week in a pickle made of the liquor in which it was boiled, salted and flavoured with vinegar. Time to simmer, four hours or more, until the tape becomes loose. Probable cost of pig, 6s. to 9s. Sufficient for ten or twelve persons. Pig, Sucking, Galantine of (Superior). — Scald and clean the pig, split it open, lay it flat upon a table, and lioue it carefully. The head may be cut off', if liked : if left on it should not be boned. Make as much good veal stuffing as can be spread evenly and thinly over the pig. Place upon this, in layeis, thin slices of tongue, hard-boiled eggs, trulfles, fat bacon, and ham, and cover the whole with another layer of veal forcemeat. KoU the pig tightly, so as not to displace the forcemeat, ice, bind it firmly with fillets of tape, cover with a soft cloth, and sew up securely. Boil as much nicely-seasoned stock as will cover the pig, put with it, if liked, a glassful of sheriy, and simmer gently until the tape becomes loose. Let the PIG ( 552 ) PIG galantine grow cold in the liquor in which it was boiled, then lift it out, and boil the stock quickly until it is sufficiently reduced to fomi a jelly when cold, clear it with white of egg, and pour it over the meat. Some cooks place a weight iipon the galantine until it is cold, and then either glaze it or cover it with hread raspings. Time to hoil the galantine, five hours or more. Probable cost, 12s. to 15s. Sufficient for a large breakfast, luncheon, or supper dish. Pig, Sucking, Potato Stufllng for