Sucking Pig a la Busse with Horseradish Sauce
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 67. The excerpt below is the record exactly as published.
SUCKING PIG A LA BUSSE WITH HORSERADISH SAUOE. Mrs, Seeley's Cook Booh. Boil a fat sucking pig in a soup you have made of vegetables. To make the soup, use vegetables such as usually go to the making of vegetable soup,— carrots, turnips, etc., — ^a seasoning of onion, not forgeting a bouquet of majoram, thyme, summer savory, etc. Vine- gar should be added to the broth, and therefore a porce- lain kettle had best be used. When the pig is thorough- ly cooked — its tenderness is tested by a skewer or fork — carve it, sprinkle with parsley, pour the horseradish sauce, given below, over it, and serve. HORSERADISH SAUCE. Grate four tablespoonfuls of horseradish, mix with a little bouUion, fry in butter. Add several tablespoonfuls of cream. Set oflf the stove, add the yolks of a couple of eggs
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