The body of the sucking pig must be carefully
boned, the feet and head excepted. All the bits of
meat which come off in the process of boning, a
quantity of veal or of rabbit, of fat bacon, and of
panada must be pounded in a mortar and seasoned ;
and another smaller quantity of fillets of rabbit, bacon,
truffles, and the liver of the pig✪ Galantine of Sucking Pig must be made ready.
Put a layer of the pounded meat, and then one of
the mixed fillets in the pig, till you have filled it up ;
196 BRAWN.
then sew up the opening. Try to arrange it so as to
preserve the shape. Fasten up in a cloth as other
galantines, and braise slowly in weak stock with the
usual vegetables for from three to four hours. Do
not remove the cloth until it is cold.
Brawn.
The tin in which the brawn is made is to be a
cylinder, of nine inches by seven inches. The sides
must be perforated with small holes like a rushlight
shade.
Take a pig's head, feet, ears, and tongue, and a
calf's foot (or cow's heel), let them be well turned
and rubbed in pickle for six days. Boil slowly for
seven hours. The head requires less than four hours
to boil, the feet nearly seven. Remove all the meat
and gristle from the bones, and cut, or tear into
suitable pieces ; the tongue is to be cut into larger
bits. Season with mixed spice and pepper. Arrange
the skin next the sides of the tin, put a layer of meat
and bits of tongue here and there, and so fill the tin
with all your material. The effect aimed at is to give
the mottled look of marble to the brawn. When the
tin is filled with the prepared meat, a cloth is to be
laid over it, and on that a 7 lb. weight, which must
remain for 24 hours.
Pickle for Brawn, &c.
Pour 2 gallons of boiling water over 6 lbs. of salt✪ Brawn.
When quite cold put in ^ lb. saltpetre, pounded very
BOAR'S HEAD. 197
fine, I oz. bay salt, and \ lb. brown sugar. Mix
thoroughly.
Boar's Head.
Pig's head, feet, and ears ;
Haifa teaspoonful of black pepper, and the same of
cayenne ;
4 teaspoonsful powdered sage ;
I teaspoonful mace ;
One onion minced ;
Salt and saltpetre✪ Boar's Head.
Soak the head twelve hours and lay in a strong
brine, with a tablespoonful of saltpetre. Let it lie
three days in this ; rinse, then boil it until you can
draw out the bones. Do this very carefully from the
back and under side of the head, breaking the outline
of the top as little as possible. Chop the meat of the
feet and ears, which should have been boiled with the
head, season to taste with the spices indicated (tastes
vary in these matters), beat in the brains, or two table-
spoonsful of melted butter. Fill up the hollows left
by the removal of the bones with this mixture. Tie
in a flannel cloth, sewing this tightly into the shape of
the head ; boil an hour and a quarter, and set aside
to drain and cool. Do not remove the cloth until
next day.
198 POULTRY.
CHAPTER XIX.
POULTRY.
Entrees of Chicken.
Entries of chicken must be made from small
tender chickens, with the exception of Chicken Cream
and a few other dishes, in which the breast only is
used.
It must be borne in mind that the legs require
longer cooking than the wings and breast, and are
often better dealt with by forming part of an entirely
different dish.
Page 82 · 5 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The body of the sucking pig must be carefully boned, the feet and head excepted. All the bits of meat which come off in the process of boning, a quantity of veal or of rabbit, of fat bacon, and of panada must be pounded in a mortar and seasoned ; and another smaller quantity of fillets of rabbit, bacon, truffles, and the liver of the pig must be made ready.
Put a layer of the pounded meat, and then one of the mixed fillets in the pig, till you have filled it up ;
196 BRAWN.
then sew up the opening. Try to arrange it so as to preserve the shape. Fasten up in a cloth as other galantines, and braise slowly in weak stock with the usual vegetables for from three to four hours. Do not remove the cloth until it is cold.
Brawn.
The tin in which the brawn is made is to be a cylinder, of nine inches by seven inches. The sides must be perforated with small holes like a rushlight shade.
Take a pig's head, feet, ears, and tongue, and a calf's foot (or cow's heel), let them be well turned and rubbed in pickle for six days. Boil slowly for seven hours. The head requires less than four hours to boil, the feet nearly seven. Remove all the meat and gristle from the bones, and cut, or tear into suitable pieces ; the tongue is to be cut into larger bits. Season with mixed spice and pepper. Arrange the skin next the sides of the tin, put a layer of meat and bits of tongue here and there, and so fill the tin with all your material. The effect aimed at is to give the mottled look of marble to the brawn. When the tin is filled with the prepared meat, a cloth is to be laid over it, and on that a 7 lb. weight, which must remain for 24 hours.
Pickle for Brawn, &c.
Pour 2 gallons of boiling water over 6 lbs. of salt. When quite cold put in ^ lb. saltpetre, pounded very
BOAR'S HEAD. 197
fine, I oz. bay salt, and \ lb. brown sugar. Mix thoroughly.
Boar's Head.
Pig's head, feet, and ears ;
Haifa teaspoonful of black pepper, and the same of cayenne ;
4 teaspoonsful powdered sage ; I teaspoonful mace ; One onion minced ; Salt and saltpetre.
Soak the head twelve hours and lay in a strong brine, with a tablespoonful of saltpetre. Let it lie three days in this ; rinse, then boil it until you can draw out the bones. Do this very carefully from the back and under side of the head, breaking the outline of the top as little as possible. Chop the meat of the feet and ears, which should have been boiled with the head, season to taste with the spices indicated (tastes vary in these matters), beat in the brains, or two tablespoonsful of melted butter. Fill up the hollows left by the removal of the bones with this mixture. Tie in a flannel cloth, sewing this tightly into the shape of the head ; boil an hour and a quarter, and set aside to drain and cool. Do not remove the cloth until next day.
CHAPTER XIX.
Entrees of Chicken.
Entries of chicken must be made from small tender chickens, with the exception of Chicken Cream and a few other dishes, in which the breast only is used.
It must be borne in mind that the legs require longer cooking than the wings and breast, and are often better dealt with by forming part of an entirely different dish.
Records on this page
Pickle for BrawnSucking PigGalantine of Sucking PigBrawnBoar's Head