Sucking Pig, en Blanquette

Ingredients

• Cut the remains of a cold roast pig into neat pieces.
• one ounce of butter
• half an ounce of flour
• half a dozen mushrooms cut into slices
• a bunch of parsley
• half a pint of stock
• a glassful of sherry
• the yolks of three eggs
• a tablespoonful of strained lemon-juice

Method

1. 1

   Cut the cold pig into pieces, season, and melt butter in a stewpan.

2. 2

   Mix with flour, add mushrooms and parsley, moisten with stock and sherry.

3. 3

   Simmer until reduced, strain, and add the meat.

4. 4

   Stir in egg yolks and lemon juice, serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1175. The excerpt below is the record exactly as published.

a glassful of sherry may be stiiTed in. with the whites of the eggs, if approved. The jelly will become stiff more quickly if it is poured out on a large dish. Time, ®ne hour to make. Probable cost, exclusive of stock. Is. Sufficient for a quart of jelly- Pies, Paste for {^^ce Paste for Common Pies, Paste for liaised Pies, &c.). Pig Harslet («■<■ Harslet, Pig's). Pig, Roast, Forcemeat for {see Force- meat for Roast Pig). Pig, Sectional Diagram of Bacon {see the illustration accompanying the article Bacon, To Cut up a Pig for) . Pig, Sucking. — Sucking-pigs are in season all the year round, though they are to be preferred in cold weather, and are at their SUCKING PIG. best from the middle of November to the end of December. To be eaten in perfection they should not be more than three weeks old, and should be cooked as soon as possible after they are killed, as they deteriorate in quality every hour that they are kept. Sucking-pig is fattened with milk and whev, with the PIG ( 551 ) PIG addition of baiiey-meal. Some consider the flesh a great delicacy ; others, however, hold it to be too luscious. It is very nouiishing, but not so digestible as might bo supposed. The price of a sucking-pig varies cousider- itbly with the season and the demand; thej' may be had sometimes for 5s. or 6s., at others 20s. or 25s. may be asked for them. The average cost is from 6s. to 9s. Pig, Sucking (a la rran(,'aise). — Wipe the pig quite diy inside and out, and stuff it with a forcemeat prepared as follows: — Shred 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, with the stufling made up into small balls. Stew a quarter of an hour longer, and serve the pig on a hot dish with the sauce poured over it. Probable cost of sucking-pig, 6s. to 9s. Sufiicient for ten or twelve persons. Pig, Sucking, Baked.— Prepare and stuff the pig exactly as for roasting. Brush it well in every part with beaten white of egg ; it will then require no fui-ther basting, and the crackling wiU. be perfectly crisp. Serve and dish it in the same way as roast pig, and with the same accompaniments. A sucking-pig is much more easily baked than roasted, and is, in the opinion of the majority of persons, quite as nice. Time to bake a thi-ee weeks' old pig, an hour and a half to two hours. Probable cost, 6s. to 9s. Sufficient for eight or nine persons. 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. Serve very hot. WTien the shoulders of the pig are left untouched they are excellent broiled whole in this way, and cm-ry or tomato sauce may be served witli them, instead of the above. Time, ten minutes to boil the slices ; half an hour to make the sauce. Probable cost, exclusive of the cold pig, Sd. Sufiicient for foui- or five persons. Pig, Sucking, Currant Sauce for {see Cuirant Sauce, &c.). Pig, Sucking (en Blanquette).— Cut the remains of a cold roast pig into neat pieces, freed entirely from skin and gristle, and season with pepper, salt, and grated nutmeg. ISIelt one ounce of butter in a stewpan, and mix with it half an ounce of flour. Add haK a dozen mushrooms cut into slices, and a bunch of parsley, and moisten the whole with half a pint of stock and a glassful of sherry. Simmer the sauce gently until it is considerably reduced, and of the consistency of thick cream, then strain, and put in the meat. When this is quite hot, without having boiled, stir into the sauce the yolks of three eggs beaten up with a table-spoonful of strained lemon-juic

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