Galantine of Sucking Pig
From Cookery and housekeeping, 1882
Serves 1
Ensure to preserve the shape of the pig.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 81. The excerpt below is the record exactly as published.
Galantine of Sucking Pig. The body of the sucking pig must be carefully boned, the feet and head excepted. All the bits of meat which come off in the process of boning, a quantity of veal or of rabbit, of fat bacon, and of panada must be pounded in a mortar and seasoned ; and another smaller quantity of fillets of rabbit, bacon, truffles, and the liver of the pig
Cook this with the app: pantry check, scaling, and the assistant.