Galantine of Sucking Pig

Ingredients

• a young pig
• good forcemeat
• truffles
• pink ham
• tongue
• slices of fat bacon
• a large carrot
• a blade of mace
• twelve peppercorns
• some sweet herbs

Method

1. 1

   Bone the pig, lay it flat, and spread alternate layers of forcemeat, truffles, ham, and tongue.

2. 2

   Season each layer with pepper and salt, roll tightly, and bind with tape.

3. 3

   Wrap in pudding-cloth and simmer in veal broth with the pig's bones, carrot, mace, peppercorns, and herbs.

4. 4

   Cool in its liquor, press under weight, and serve cold garnished with aspic jelly.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 567. The excerpt below is the record exactly as published.

Galantine of Sucking Pig.— Bone a young pig, which, for this purpose, ought not to be more than three weeks old. If tliis cannot be done at home, the butcher will do it. Lay it flat on the table, back downwards, and spread on it alternate layers of good forcemeat, truffles, pink ham, tongue, or anything which i will look and taste well when the -pig is cut into. 8eason each layer with pepper and salt, and roll i the pig tightly, binding it well with tape. It ' will be more succulent if a few slices of fat ' bacon are fastened on the outside. Wrap it in a pudding-cloth, and simmer it gently in some good veal broth, in which may be put the bones of the pig, a large carrot, a blade of mace, twelve peppercorns, and some sweet herbs

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