Season and grill or sauté the cutlets. Dish them in a circle, with Piquante or Robert sauce in their midst. N.B.—(1) Cutlets accompanied by either of the two above- mentiened sauces, may be treated with melted butter and bread- RELEVES AND ENTREES 459 crumbs and grilled or sautéd; but, in this case, the sauce should be served separately. (2) For cutlets with Piquante sauce, border the dish on which they are served with gherkins, and send the sauce either separ- ately or on the dish. (3) All the garnishes given under fresh neck of pork may accompany grilled or sautéed pork cutlets. 1307—SUCKING PIG Stuffed or not stuffed, sucking pigs are always roasted whole, and the essential point of the procedure is that they should be just done when their skin is crisp and golden. While cooking, they should be frequently basted with oil; the latter being used in preference to any other fatty substance owing to the greater crispness it gives to the skin of the sucking pig. Serve a sauceboat of good gravy at the same time. 1398—ROAST STUFFED SUCKING PIG A L’ANGLAISE For a sucking pig of medium weight, prepare the following forcemeat :—Cook three lbs. of large onions with their skins, and let them cool. This done, peel and finely chop them, and put them in a basin with one Ib. of the chopped fat of kidney of beef, one lb. of soaked and well-pressed bread-crumb, four oz. of parboiled and chopped sage, two eggs, one oz. of salt, a pinch of pepper and a little nutmeg. Mix the whole well, and put this stuffing inside the sucking pig. Sew up the latter’s belly; put it on the spit, and roast as directed above. Serve separately, either a timbale of apple sauce or of mashed potatoes. Four oz. per lb. of selected raisins, washed and swelled in tepid water, are sometimes combined with the apple sauce. 1399—-ZAMPINO DE MODENE Zampino, or stuffed leg of pork, is a product of Italian pork-butchery. It is cooked like a ham, after having been tied in a napkin lest its skin burst. Served hot, it is accompanied by a Madeira or tomato sauce, a garnish of boiled, braised, or gratined cabbages; of French beans, or of potato purée. 1400—ZAMPINO FROID Zampino is served cold, alone or mixed with other meats; but it is used more particularly as a hors-d’ceuvre. For this purpose, cut it into the thinnest possible slices. 460 GUIDE TO MODERN COOKERY 1401I—OREILLES A LA ROUENNAISE After having singed and well cleaned the inside of the pig’s ears, cook them in water, salted to the extent of one-third oz. of salt per quart, together with a garnish of vegetables as for pot-au-feu. This done, cut them across in suchwise as to have the end where the flesh is thickest on one side, and the thinnest end on the other side of the strips. Chop up the thick portion; cut the other into collops, and put the whole into a saucepan with one-quarter pint of half-glaze with Madeira. Cook gently for thirty minutes. This done, add to the minced ears, one and one-half Ibs. of sausage meat and a pinch of chopped parsley. Divide up the whole into portions, weighing three oz; wrap each portion in a piece of pig’s caul, insert a collop of ear into the wrapping, and give the latter the shape of ordinary crépinettes. Grill gently, until the cooking is three- parts done; sprinkle with butter and raspings, and complete the cooking of the crépinettes, colouring them in so doing. Dish in a circle, and serve a Madeira sauce at the same time. 1402—OREILLES A LA SAINTE MENEHOULD Cook the ears as explained above, and let them cool. Cut them in two, lengthwise; coat them with mustard; sprinkle them with melted butter and raspings, and grill them gently. Ears are usually served plain, but they may be accompanied by apple sauce. 1403—PIEDS DE PORC TRUFFES Truffled pig’s trotters may be bought already prepared; all that remains to be done, therefore, is to grill them.

AI-modernized reading of the original text

Season and grill or sauté the cutlets. Dish them in a circle, with Piquante or Robert sauce in their midst. N.B.—(1) Cutlets accompanied by either of the two abovementiened sauces, may be treated with melted butter and bread- crumbs and grilled or sautéd; but, in this case, the sauce should be served separately. (2) For cutlets with Piquante sauce, border the dish on which they are served with gherkins, and send the sauce either separately or on the dish. (3) All the garnishes given under fresh neck of pork may accompany grilled or sautéed pork cutlets. 1397—SUCKING PIG Stuffed or not stuffed, sucking pigs are always roasted whole, and the essential point of the procedure is that they should be just done when their skin is crisp and golden. While cooking, they should be frequently basted with oil; the latter being used in preference to any other fatty substance owing to the greater crispness it gives to the skin of the sucking pig. Serve a sauceboat of good gravy at the same time. 1398—ROAST STUFFED SUCKING PIG À L'ANGLAISE For a sucking pig of medium weight, prepare the following forcemeat :—Cook three lbs. of large onions with their skins, and let them cool. This done, peel and finely chop them, and put them in a basin with one Ib. of the chopped fat of kidney of beef, one lb. of soaked and well-pressed bread-crumb, four oz. of parboiled and chopped sage, two eggs, one oz. of salt, a pinch of pepper and a little nutmeg. Mix the whole well, and put this stuffing inside the sucking pig. Sew up the latter’s belly; put it on the spit, and roast as directed above. Serve separately, either a timbale of apple sauce or of mashed potatoes. Four oz. per lb. of selected raisins, washed and swelled in tepid water, are sometimes combined with the apple sauce. 1399—-ZAMPINO DE MODENE Zampino, or stuffed leg of pork, is a product of Italian pork-butchery. It is cooked like a ham, after having been tied in a napkin lest its skin burst. Served hot, it is accompanied by a Madeira or tomato sauce, a garnish of boiled, braised, or gratined cabbages; of French beans, or of potato purée. 1400—ZAMPINO FROID Zampino is served cold, alone or mixed with other meats; but it is used more particularly as a hors-d’ceuvre. For this purpose, cut it into the thinnest possible slices. 1401—OREILLES À LA ROUENNAISE After having singed and well cleaned the inside of the pig’s ears, cook them in water, salted to the extent of one-third oz. of salt per quart, together with a garnish of vegetables as for pot-au-feu. This done, cut them across in suchwise as to have the end where the flesh is thickest on one side, and the thinnest end on the other side of the strips. Chop up the thick portion; cut the other into collops, and put the whole into a saucepan with one-quarter pint of half-glaze with Madeira. Cook gently for thirty minutes. This done, add to the minced ears, one and one-half Ibs. of sausage meat and a pinch of chopped parsley. Divide up the whole into portions, weighing three oz; wrap each portion in a piece of pig’s caul, insert a collop of ear into the wrapping, and give the latter the shape of ordinary crépinettes. Grill gently, until the cooking is threeparts done; sprinkle with butter and raspings, and complete the cooking of the crépinettes, colouring them in so doing. Dish in a circle, and serve a Madeira sauce at the same time. 1402—OREILLES À LA SAINTE MENEHOULD Cook the ears as explained above, and let them cool. Cut them in two, lengthwise; coat them with mustard; sprinkle them with melted butter and raspings, and grill them gently. Ears are usually served plain, but they may be accompanied by apple sauce. 1403—PIEDS DE PORC TRUFFES Truffled pig’s trotters may be bought already prepared; all that remains to be done, therefore, is to grill them.

A guide to modern cookery