The Swedish, French, American cook book

bay leaves; put a tin of some kind at bottom to keep the pig from fastening to the pan; cook for about two hours (take care not to let the water stop boiling). Take up, undo the napkin carefully from the roll; place on a buttered roasting pan; put into oven and braise for about twenty minutes with rich bouillon colored with beef extract (keep basting it again and again, so as not to let it burn). When done, take out, leave until cold; when cold, glaze with aspic, and decorate according to taste. Garnish with chopped aspic and cooked glazed apples all around. Serve with the salad, or as a cold dish, with apple sauce. Cutlets of Suckling Pig a la Bordelaise Côtelette de Cochon de lait, a la Bordelaise When roasted suckling pig is at hand, it can be made into a delicious dish this way. Cut it in little cutlets; put on stove with one and a half cups bouillon. When boiling, thicken with one heaping tablespoon flour dissolved in one cup water; flavor with wine; color with kitchen bouquet and beef extract; let simmer until the gravy becomes clear; take up; arrange on a platter one piece resting on top of another. Strain the gravy; add some chopped parsley; pour all around. Garnish with parsley. Serve with apple sauce in a sauceboat at the side. Pie of Suckling Pig with Mushrooms a la Gustaf Pate de Cochon de lait , aux Champignons, a la Gustaf When part of a suckling pig is left over, it can be made into a delicious dish as follows: Cut the meat in pieces; put on stove with some stock, fresh-peeled mushrooms, pepper and salt to taste; let simmer until tender — from fifteen to thirty minutes. Put one tablespoon butter in a saucepan; add one heaping tablespoon flour, then the juice from the pig and mushrooms; stir until creamy; add the pig and mushrooms; season with pepper and salt to taste; then add some cream. Have ready a pie crust made from puff pastry; heat and fill; put the cover on. Garnish with parsley around the platter. Serve with apple sauce for luncheon or dinner. Pie with Suckling Pig in Aspic a la Eric Pate de Cochon de lait en Aspic, a la Eric When part of a suckling pig is left over from the previous meal it can be made into a delicious cold dish. Put the cut-up pig on the stove in some water, with little bay leaves, wine, pepper, and salt; let simmer about a half hour; leave in the juice until cold. Make an aspic from the broth it has cooked in. Have ready a pie crust made from puff paste. Put the pie plate that the crust is in, on top of ice; then put a layer of aspic, in the bottom, then a layer of the pig, then a layer of aspic, and so on until the crust is full; then put the cover on. When ready to serve, remove the pie from the pie plate, put on a platter; garnish with parsley around. Serve with a cold apple sauce. Boiled Roasted Fresh Ham a la Walde Jambon frais, bouilli et rôti, a la Walde Wash the ham well, put in cold water sufficient to cover and let come to a boil; let simmer for three hours slowly — well covered. Remove the ham from the water and take the skin off. Stick a number of cloves in the ham, according to taste, and sprinkle with granulated sugar and fine bread crumbs. Put in oven and brown until golden. It can be served with spinach, cabbage, and different kinds of vegetables. Serve with apple sauce as a joint for dinner.