Cavy aux Pines Herbes
From The encyclopaedia of practical cookery, 1892
Serves 1
Using stock instead of water improves the dish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 17. The excerpt below is the record exactly as published.
Cavy aux Pines Herbes. — Take a full-grown and fat hog Cavy, killed, scalded, and cleaned as previously described ; blanch it in 1 pint of boiling water, and cut into joints. Make the water thick with a white roux of flour and butter ; put it over the fire in a moderate-sized stewpan, stir till thick and smooth, add 1 table-spoonful each of parsley and green onions, or chives, chopped small, and pepper and salt to taste. Stew the Cavy in this for two hours, or until it is perfectly tender. If 1 pint of stock be used instead of the water, this dish will be much improved. Thicken with the yolk of an egg
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Cook this with the app: pantry check, scaling, and the assistant.