Galantine of Sucking Pig

Ingredients

• a sucking pig
• good veal stuffing
• thin slices of tongue
• hard-boiled eggs
• truffles
• fat bacon
• ham
• a glassful of sherry

Method

1. 1

   Scald and clean the pig, split it open, and lay it flat.

2. 2

   Spread veal stuffing evenly over the pig, layer with tongue, eggs, truffles, bacon, and ham, then cover with more veal forcemeat.

3. 3

   Roll tightly, bind with tape, cover with cloth, and sew up.

4. 4

   Boil in seasoned stock with sherry until tape loosens.

5. 5

   Let cool in the stock, then lift out and reduce stock to form jelly, pouring over the meat.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1177. The excerpt below is the record exactly as published.

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 disjjlace 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 sinmier gently until the tape becomes loose. Let the PIG ( 552 ) PIG galantine grow cold in the liqnor in which it was boiled, then lift it out, and hoil 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 (see Potato Stuffing for Goose and Sucking Pig). Pig, Sucking, Boast.— Wipe the pig thoroughly, stuff it, and sew up the slit securely with soft cotton. Truss it like a hare, with the fore-legs skewered back and the hind-legs drawn forward. Rub it over with clarified butter, or fresh salad-oil, and put it down, not too near, before a clear brisk fire. Baste con- stantly, or the crackling will be blistered and burnt, instead of crisp and brown. As the middle part requires less roasting than the ends, it is usual, when the pig is half done, to hang a flat iron from the spit in such a position that it will shade the heat of the fire from the middle. It is well to tie some butter in a piece of muslin, and rah the pig over with this two or three times whilst it is roasting. When it is done enough, cut oS the head before the pig is taken from the fire, take out the brains, and chop them up quickly with the stuffing ; add the gravy which has dropped from the pig, and, when it can be obtained, a cupful of good veal or beef gravy, together with a little cayenne, lemon-juice, and grated nutmeg. To dish it, cut the pig open, and lay the sides back to back, lengthwise, upon the dish, -wdth one half of the head at each end and the ears at the sides. If preferred, the brains may be stirred into melted butter instead of gravy. Rich brown sauce, tomato, poivrade, piquant, proven^ale, bread, apple, and the old-fashioned currant sauce, are all served with sucking-pig. Time to roast, according to size : a three weeks' old pig, two hours. Probable cost, 6s. to 12s. Suffi- cient, a three weeks' old pig for eight or nine persons. Pig, Sucking, Roast (Dr. Kitchener's recipe) . — A sucking-pig is in prime order for the spit when about three weeks old. It loses pai-t of its goodness every hour after it is killed ; if not quite fresh, no art can make the crackling- crisp. To be in perfection, it should be killed in the morning to be eaten at dinner; it requires very careful roasting. A sucking-pig

Cook this with the app: pantry check, scaling, and the assistant.