Sucking Pig, Broiled (a la Tartare)

Ingredients

• Cut the remains of a cold roast pig into neat slices.
• Dip them into clarified butter.
• two tablespoonfuls of vinegar
• half an ounce of butter
• a tablespoonful of flour
• half a pint of water
• half a teaspoonful of Liebig's extract of meat
• a tablespoonful of mixed mustard
• a tablespoonful of Worcester sauce
• a teaspoonful of anchovy.

Method

1. 1

   Cut the cold roast pig into slices, dip in clarified butter and seasoned bread-crumbs, and broil until browned.

2. 2

   For the sauce, fry minced onion in butter, season, add vinegar, and boil.

3. 3

   Mix flour with water, add extract of meat, and boil.

4. 4

   Stir in mustard, Worcester sauce, and anchovy.

5. 5

   Serve hot.

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.

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

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