Galantine of Sucking Pig

Ingredients

• Scald and clean a sucking pig four or five weeks old
• a dozen sage-leaves
• two nutmegs finely grated
• three blades of mace reduced to powder
• three tablespoonfuls of salt
• a dozen peppercorns
• a clove of garlic
• a bunch of parsley
• a sprig of thyme

Method

1. 1

   Clean and bone the pig, season with sage, nutmeg, mace, and salt.

2. 2

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

3. 3

   Boil in veal stock with peppercorns, garlic, parsley, and thyme until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1176. The excerpt below is the record exactly as published.

a bunch of parsley, and a pinch of powdered thyme. Stew these ingredients gently together for an hour. Strain the sauce, and thicken it with a dessert- spoonful of brown thickening, or, failing this, with half an ounce of butter lulled in flour ; add a dessert-spoonful of mushroom ketchup, and a tea-spoonful of anchovy sauce, with the stufling made up into small balls. Stew a quarter of an hour longer, and serve the pig on a hot dish with the sauce poured over it. Probable cost of sucking-pig, 6s. to 9s. Sufiicient for ten or twelve persons. Pig, Sucking, Baked.— Prepare and stuff the pig exactly as for roasting. Brush it well in every part with beaten white of egg ; it will then require no fui-ther basting, and the crackling wiU. be perfectly crisp. Serve and dish it in the same way as roast pig, and with the same accompaniments. A sucking-pig is much more easily baked than roasted, and is, in the opinion of the majority of persons, quite as nice. Time to bake a thi-ee weeks' old pig, an hour and a half to two hours. Probable cost, 6s. to 9s. Sufficient for eight or nine persons. Pig, Sucking, Broiled (a laTartare).— Cut the remains of a cold roast pig into neat slices, freed entirely from skin and gristle. Dip them into clarified butter, and afterwards into highly-seasoned bread-crumbs, and broil them over a clear fire until they are brightly browTied. Servethe slices on a hot dish, with a sauce, made as follows, in a tureen : — Mince a moderate-sized onion very finely, and fry it in half an ounce of butter until it is lightly browned. Season rather highly with pepper, pom- two table- spoonfuls of ^-inegar over it, and boil all to- gether for thi-ee minutes. Add a table-spoonful of flour mixed smoothly with half a pint of water, and half a tea-spoonful of Liebig's extract of meat. Boil these for a quarter of an hour. Stir in a table-spoonful of mixed mus- tard, a table-spoonful of Worcester sauce, and a tea-spoonful of anchovy. Serve very hot. WTien the shoulders of the pig are left untouched they are excellent broiled whole in this way, and cm-ry or tomato sauce may be served witli them, instead of the above. Time, ten minutes to boil the slices ; half an hour to make the sauce. Probable cost, exclusive of the cold pig, Sd. Sufiicient for foui- or five persons. Pig, Sucking, Currant Sauce for {see Cuirant Sauce, &c.). Pig, Sucking (en Blanquette).— Cut the remains of a cold roast pig into neat pieces, freed entirely from skin and gristle, and season with pepper, salt, and grated nutmeg. ISIelt one ounce of butter in a stewpan, and mix with it half an ounce of flour. Add haK a dozen mushrooms cut into slices, and a bunch of parsley, and moisten the whole with half a pint of stock and a glassful of sherry. Simmer the sauce gently until it is considerably reduced, and of the consistency of thick cream, then strain, and put in the meat. When this is quite hot, without having boiled, stir into the sauce the yolks of three eggs beaten up with a table-spoonful of strained lemon-juice. Stir this for a minute, and serve the meat on a hot dish with the sauce poured over it. Time, two hours. Probable cost, 8d., exclusive of the cold meat. Sufl[icient for five or six persons. Pig, Sucking, Galantine of. — Scald and clean a sucking pig four or five weeks old ; cut oft' its head, spHt it open, lay it flat, and bone it. Make a seasoning, by mincing a dozen sage- leaves very finely, and mixing with them two nutmegs finely grated, three blades of mace reduced to powder, and three table-spoonfuls of salt. Spi-inkle the pig aU over with this, roll it tightly, bind it secm-ely with tape, and fasten it in a thin linen cloth. Bring to a boil as much veal stock, or, failing this, water, as will cover the pig, and jjut with it a dozen peppercorns, a clove of garlic, a bunch of jjarsley, and a sprig of thyme

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