Suckling Pig (Cochon de Lait)

Name: Suckling Pig (Cochon de Lait)
Ingredients: Suckling Pig is a young one of six or eight weeks; Cooked 2 to 3 hours or more; stuf. w. sliced apples; saute w. raisins; and spices; served apple sa., mashed pot., etc., thin gravy

From Gancel's culinary encyclopedia of modern cooking, 1920

Can be served whole, roasted, stuffed, boneless, or cold with jelly.

Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 110. The excerpt below is the record exactly as published.

SUCKLING PIG (Cochon de Lait) Suckling Pig is a young one of six or eight weeks, which has been nourished with milk. The suckling pig is served whole* roasted, stuffed, boneless or cold, w. jelly. Allemande (German style), Whole or boneless stuf. w. sliced apples saute w. raisins and spices. Roasted 2 or 3 hours, thick gravy. Anglaise (English style), Whole or boneless stuf. w. fresh bread that has been soaked, chopped cooked liver w. onions, fo-meat sausage, sage, thyme, sea. egg s, parsley. Cooked 2 to 3 hours or more, served apple sa., mashed pot., etc., thin gravy

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