Sucking Pig (a la Francaise)

Ingredients

• half a pound of beef suet
• half a pound of grated bread-crumbs
• a tablespoonful of chopped parsley
• eight sage-leaves
• the well-beaten yolks of two eggs
• a tablespoonful of milk
• a large Spanish onion
• a dessert-spoonful of chopped lemon-rind
• a little grated nutmeg
• a little cayenne pepper
• a bunch of parsley
• a pinch of powdered thyme
• a dessert-spoonful of brown thickening
• half an ounce of butter
• a dessert-spoonful of mushroom ketchup
• a teaspoonful of anchovy sauce

Method

1. 1

   Wipe the pig dry inside and out, stuff it with a forcemeat prepared from suet, bread-crumbs, parsley, sage, pepper, and salt.

2. 2

   Bind with egg yolks and milk.

3. 3

   Roast until three-parts cooked, then cut into pieces.

4. 4

   Stew with stock, onion, lemon-rind, salt, nutmeg, cayenne, parsley, and thyme for an hour.

5. 5

   Strain the sauce, thicken, and add mushroom ketchup and anchovy sauce.

6. 6

   Serve the pig with sauce.

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.

half a pound of beef suet very finely, nux with it half a pound of grated bread-crumbs, and add a table-sijoonful of chopped parsley, eight sage- leaves minced, and a little pepper and salt. Bind the mixture together with the well-beaten yolks of two eggs and a table-spoonful of milk, if necessary. Sew up the slit securely, and roast the pig until it is three-parts cooked. Takg it down, put it on one side, and cut it up into neat pieces. Place these in a stewpan, barely cover them with a little stock, and add a large Spanish onion finely minced, a dessert- spoonful of choiiped lemon-rind, a little salt, grated nutmeg, and cayenne pepper, 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

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