Saw off the shank-bone of a salted leg of pork, put it
in a large saucepan with four carrots, as many parsnips,
and an onion stuck with three cloves✪ Boiled Leg of Pork. Fill the pan nearly
full of cold water, and boil it gently for about three hours,
more or less, according to the size of the leg. When the
pork is done, drain, and dish it up with the parsnips
and carrots altei*nately placed, as a garnish. Four some
plain gravy under, and serve with peas-pudding made as
follows : — Drain a pint of yellow split-peas soaked over-
night in cold water; tie them loosely in a pudding-cloth
and boil with the pork for about three hours ; turn them out
of the cloth; pound in a mortar and rub the compound
through a fine wire sieve, moistening at times with a little
of the pork liquor, to help the puree passing; then put
it in a stewpan with the yolks of three eggs, an ounce
of butter, salt, pepper, and nutmeg to taste; mix well
together with a wooden spoon, on the fire ; spread a well-
buttered pudding-cloth; place the pur^ in the centre of
it ; with the left hand draw the corners up, and with the
right tie round the pudding with string; put it again
PRACTICAL HOUSEHOLD COOKERY. 275
with the pork liquor to boil for an hour; then carefully
turn it out on a dish without breaking, and serve.
567. ROAST SUCKING PIG.
A sucking pig for roasting should not be more than
three weeks old, for after that the meat loses delicacy.
Have the pig properly scalded, drawn, cleansed, and the
pettitoes cut off before leaving the pork-butcher's. Fill
the paunch with a stuffing similar to the one for roast
neck of pork ; to which add, after the sage and onions have
been fried, two or three handfuls of stale bread-crumbs, an
ounce of butter, and the yolks of two eggs ; stir well and
mix together over the fire for five minutes. When the
sucking pig is well stuffed saw the paunch with twine;
give it its usual shape, and carefully fasten it at each
end on the spit with small iron skewers run through the
shoulders and hips; put the spit with the meat to roast
before a bright fire for about two hours, taking care to
often baste it with a paste-brush dipped in olive-oil, as this
style of basting gives more crispness to the skin and an
even and good colour to the pig.
When the meat is done remove from the fire and the spit.
Cat off the head and split in two; put the brains in a
small stewpan; trim off the snout and jaws, leaving only
the cheeks and ears, and keep these hot ; divide the meat
of the pig straight down the back to the spine with a sharp
knife, and finish it with a meat- saw ; place the two sides
on a hot dish, without disturbing the stuffing, take the
twine or thread away, place the cheeks and ears at each
end of the dish, pour some good brown gravy under, and
serve with the following sauce: — Add to the brains set
apart a spoonful of blanched chopped parsley, half a pint
of Espagnole sauce or some good gravy, two ounces of
276 PRACTICAL HOUSEHOLD COOKERY.
butter, salt and pepper to taste, and the juice of a lemon ;
stir this well together over the fire, and when nearly
boiling pour it in a sauce-boat.
Note, — Tomato, Robert, Ravigote, or Italian sharp sauce
can be substituted for this saiice.
568. ROAST SUCKING PIG A LA PROVENgALE.
Koast a quart of large chesnuts; remove their skins
while hot, and pound them in a mortar with three ounce^s
of butter✪ Roast Sucking Pig ; rub this through a wire sieve and put the pur6e
into a stewpan with a few chives, sweet-basil, parsley,
thyme, and a bay-leaf well chopped, a little grated nut-
meg, salt, pepper, and the yolks of three eggs. Mix these
well together on the fire; fill the paunch of the sucking
pig, and roast it in the same way as in the foregoing;
after which, dish up in the same style and sei've with
Tomato sauce apart.
669. ROAST SUCKING PIG A LITALIENNE. ✪ Roast Sucking Pig A Litalienne
Page 119 · 4 recipe records on this page
Presented as published in 1891. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Saw off the shank-bone of a salted leg of pork, put it
in a large saucepan with four carrots, as many parsnips,
and an onion stuck with three cloves. Fill the pan nearly
full of cold water, and boil it gently for about three hours,
more or less, according to the size of the leg. When the
pork is done, drain, and dish it up with the parsnips
and carrots altei*nately placed, as a garnish. Four some
plain gravy under, and serve with peas-pudding made as
follows : — Drain a pint of yellow split-peas soaked over-
night in cold water; tie them loosely in a pudding-cloth
and boil with the pork for about three hours ; turn them out
of the cloth; pound in a mortar and rub the compound
through a fine wire sieve, moistening at times with a little
of the pork liquor, to help the puree passing; then put
it in a stewpan with the yolks of three eggs, an ounce
of butter, salt, pepper, and nutmeg to taste; mix well
together with a wooden spoon, on the fire ; spread a well-
buttered pudding-cloth; place the pur^ in the centre of
it ; with the left hand draw the corners up, and with the
right tie round the pudding with string; put it again
PRACTICAL HOUSEHOLD COOKERY. 275
with the pork liquor to boil for an hour; then carefully
turn it out on a dish without breaking, and serve.
567. ROAST SUCKING PIG.
A sucking pig for roasting should not be more than
three weeks old, for after that the meat loses delicacy.
Have the pig properly scalded, drawn, cleansed, and the
pettitoes cut off before leaving the pork-butcher's. Fill
the paunch with a stuffing similar to the one for roast
neck of pork ; to which add, after the sage and onions have
been fried, two or three handfuls of stale bread-crumbs, an
ounce of butter, and the yolks of two eggs ; stir well and
mix together over the fire for five minutes. When the
sucking pig is well stuffed saw the paunch with twine;
give it its usual shape, and carefully fasten it at each
end on the spit with small iron skewers run through the
shoulders and hips; put the spit with the meat to roast
before a bright fire for about two hours, taking care to
often baste it with a paste-brush dipped in olive-oil, as this
style of basting gives more crispness to the skin and an
even and good colour to the pig.
When the meat is done remove from the fire and the spit.
Cat off the head and split in two; put the brains in a
small stewpan; trim off the snout and jaws, leaving only
the cheeks and ears, and keep these hot ; divide the meat
of the pig straight down the back to the spine with a sharp
knife, and finish it with a meat- saw ; place the two sides
on a hot dish, without disturbing the stuffing, take the
twine or thread away, place the cheeks and ears at each
end of the dish, pour some good brown gravy under, and
serve with the following sauce: — Add to the brains set
apart a spoonful of blanched chopped parsley, half a pint
of Espagnole sauce or some good gravy, two ounces of
276 PRACTICAL HOUSEHOLD COOKERY.
butter, salt and pepper to taste, and the juice of a lemon ;
stir this well together over the fire, and when nearly
boiling pour it in a sauce-boat.
Note, — Tomato, Robert, Ravigote, or Italian sharp sauce
can be substituted for this saiice.
568. ROAST SUCKING PIG A LA PROVENgALE.
Koast a quart of large chesnuts; remove their skins
while hot, and pound them in a mortar with three ounce^s
of butter ; rub this through a wire sieve and put the pur6e
into a stewpan with a few chives, sweet-basil, parsley,
thyme, and a bay-leaf well chopped, a little grated nut-
meg, salt, pepper, and the yolks of three eggs. Mix these
well together on the fire; fill the paunch of the sucking
pig, and roast it in the same way as in the foregoing;
after which, dish up in the same style and sei've with
Tomato sauce apart.
669. ROAST SUCKING PIG A LITALIENNE.