Sucking-pig au Père Douillet

Ingredients

• Cut off the pig’s head
• divide the body into four pieces
• season with cloves, a pinch of grated nutmeg, powdered ginger, cinnamon, laurel-leaves, salt, pepper, slices of lemon, onions, carrots, and parsnips
• cover with slices of bacon
• moisten with white wine

Method

1. 1

   Lay the pig in a stew-pan lined with bacon, season, cover with bacon and veal, moisten with wine, and simmer until cooked.

2. 2

   Drain the pork, pass the sauce through a tammy, pour it over the meat, and serve when cold.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 61. The excerpt below is the record exactly as published.

Sucking-pig au Père Douillet, Haricots verts à la maître d'hôtel, French beans à la maître d'hôtel, Bavarois vanillé. Bavarian vanilla cream, Fried tench. Clean and scrape your tench very carefully, and soak for two hours in melted butter seasoned with chives, chopped parsley, salt, pepper, and vinegar. Flour, and fry them. Serve gar- nished with fried parsley. Sucking-pig au Père Douillet. Cut off the pig’s head, divide the body into four pieces, and lay in a stew-pan lined with slices of bacon, season with cloves, a pinch of grated nutmeg, powdered ginger, cinnamon, laurel- leaves, salt, pepper, slices of lemon, onions, carrots, and pars- nips ; cover with slices of bacon and veal, moisten with white wine

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