Pig, Sucking, Stuffing of Truffles for

Ingredients

• one pound of English truffles
• half a pound of fat bacon
• a clove of garlic
• half a tea-spoonful of chopped thyme
• a bay-leaf
• a little grated nutmeg
• pepper
• and salt
• half a pint of thick brown sauce
• a glassful of sherry

Method

1. 1

   Wash and dry truffles, cut into quarters.

2. 2

   Mince bacon and pound to paste with truffles, garlic, thyme, bay-leaf, nutmeg, pepper, and salt.

3. 3

   Simmer for 10 minutes.

4. 4

   Prepare a sauce with chopped truffles and brown sauce, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1180. The excerpt below is the record exactly as published.

Pig, Sucking, Stuffing of Truffles for. — Take one pound of English truflles. Wash and brush them well, changing the water several times, dry them, and cut each one into quarters. Mince half a pound of fat bacon finely, and pound it to a paste. Put it into a stewpan, with the truffles, a clove of garlic, half a tea-spoonful of chopped thyme, a bay-leaf, and a little grated nutmeg, pepper, and salt. Let these ingredients simmer over 3, gentle fire for ten minutes, when they will be Teady to put inside the pig. When the pig is filled with this forcemeat a sauce, made as follows, should be sent to table with it :— Wash, wipe, and pare four truffles, and chop them very small. Put them into a stewpan, with half a pint of thick bro'wn sauce, a piece of garlic the size of a pea, and a glassful of sherry

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