720. Suckling Pig, Apple Sauce. — Thoroughly clean the interior of a
small, tender, suckling pig (reserving the. liver); drain it well. Season the
interior with two pinches of salt, one good pinch of pepper, and the third
of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a
saucepan, with half an ounce of butter, for five minutes. Stuff it with Amer-
ican forcemeat (No. 229), then sew up the aperture with a kitchen-needle.
Have a roasting-pan ready, sprinkle into it half a cupful of cold water,
then lay in the pig, so that it rests on its four legs. Completely cover all
around with a buttered paper, then put it into a moderate oven, and let
cook for two hours; baste it frequently, while cooking, with its own gravy.
Remove it to a hot dish, untie, skim the fat from the gravy, and strain the
lean part of it over the pig. Serve with a pint of hot apple sauce✪ Suckling Pig with Apple Sauce (No.
168) in a separate bowl.
721. Boiled Ham, plain. — Select a nice, small, lean ham of about seven
pounds, and steep it in cold water during a whole night✪ Boiled Ham, plain ; take it out,
lay it on a board or table, dry it thoroughly in a cloth, then put it in
a saucepan and cover it with cold water. Let it boil for two hours, then
remove it from its stock, lift off the upper skin, trim it neatly, and
17
258 THE TABLE.
ornament artistically the large end bone with a pretty paper ruffle, then
serve it with any kind of sauce required for garnishing.
722. Cold Boiled Ham, for family use. — Proceed the same as for No.
721, but let the ham be thoroughly cooled off before serving.
723. Roast Ham, Champagne Sauce, — Boil a ham exactly as directed
for No. 721, making a few lengthwise incisions on the surface. Sprinkle
the top with a little powdered sugar; arrange it in a roasting-pan, then
place it in a slow oven for fifteen minutes. Serve with half a pint of
champagne sauce (No. 204).
724. Roast Ham, with Corn a la Creme. — The same as for No. 723,
serving with it one pint of hot corn a la creme (No. 963).
725. Roast Ham, with Spinach. — Proceed as for No. 723, only serving
with one pint of cooked hot spinach au jus (No. 943).
726. Pig's Cheek, with Spinach. — Take two lean, smoked pig's cheeks;
let them soak in cold water over night, then drain them well, and put
them in a saucepan, covering them with cold water. Let cook for one
hour and three-quarters; then lay them on a dish, drain well again, and
lift off the rind and skin which adheres to the tongue, then remove the
bones, and place the cheeks on a hot serving-dish. Garnish with one pint
of hot spinach au jus (No. 943); arrange the .cheeks nicely on top, and
serve.
727. Pig's Feet a, la St. Hubert.— Split three good-sized, boiled pig's
feet in two, place them on a deep dish, season with a pinch of salt, half a
pinch of pepper, and one tablespoonful of oil. Roll them well together,
and lay them in fresh bread-crumbs. Put them to broil for four minutes
on each side, and then serve with half a pint of hot piquante sauce (No.
203), to which has been added ateaspoonful of diluted mustard. Pour the
sauce on the dish, and arrange the feet nicely upon it.
728. Pig's Feet, Sauce Robert.— Exactly the same as for No. 727,
serving with half a pint of hot Robert sauce (No. 192).
The table
1889Page 198 · 2 recipe records on this page
Presented as published in 1889. 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
720. Suckling Pig, Apple Sauce. — Thoroughly clean the interior of a small, tender, suckling pig (reserving the. liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a saucepan, with half an ounce of butter, for five minutes. Stuff it with American forcemeat (No. 229), then sew up the aperture with a kitchen-needle. Have a roasting-pan ready, sprinkle into it half a cupful of cold water, then lay in the pig, so that it rests on its four legs. Completely cover all around with a buttered paper, then put it into a moderate oven, and let cook for two hours; baste it frequently, while cooking, with its own gravy. Remove it to a hot dish, untie, skim the fat from the gravy, and strain the lean part of it over the pig. Serve with a pint of hot apple sauce (No. 168) in a separate bowl.
721. Boiled Ham, plain. — Select a nice, small, lean ham of about seven pounds, and steep it in cold water during a whole night ; take it out, lay it on a board or table, dry it thoroughly in a cloth, then put it in a saucepan and cover it with cold water. Let it boil for two hours, then remove it from its stock, lift off the upper skin, trim it neatly, and
ornament artistically the large end bone with a pretty paper ruffle, then serve it with any kind of sauce required for garnishing.
722. Cold Boiled Ham, for family use. — Proceed the same as for No. 721, but let the ham be thoroughly cooled off before serving.
723. Roast Ham, Champagne Sauce, — Boil a ham exactly as directed for No. 721, making a few lengthwise incisions on the surface. Sprinkle the top with a little powdered sugar; arrange it in a roasting-pan, then place it in a slow oven for fifteen minutes. Serve with half a pint of champagne sauce (No. 204).
724. Roast Ham, with Corn a la Creme. — The same as for No. 723, serving with it one pint of hot corn a la creme (No. 963).
725. Roast Ham, with Spinach. — Proceed as for No. 723, only serving with one pint of cooked hot spinach au jus (No. 943).
726. Pig's Cheek, with Spinach. — Take two lean, smoked pig's cheeks; let them soak in cold water over night, then drain them well, and put them in a saucepan, covering them with cold water. Let cook for one hour and three-quarters; then lay them on a dish, drain well again, and lift off the rind and skin which adheres to the tongue, then remove the bones, and place the cheeks on a hot serving-dish. Garnish with one pint of hot spinach au jus (No. 943); arrange the .cheeks nicely on top, and serve.
727. Pig's Feet a, la St. Hubert.— Split three good-sized, boiled pig's feet in two, place them on a deep dish, season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them well together, and lay them in fresh bread-crumbs. Put them to broil for four minutes on each side, and then serve with half a pint of hot piquante sauce (No. 203), to which has been added ateaspoonful of diluted mustard. Pour the sauce on the dish, and arrange the feet nicely upon it.
728. Pig's Feet, Sauce Robert.— Exactly the same as for No. 727, serving with half a pint of hot Robert sauce (No. 192).
Records on this page
Suckling Pig with Apple SauceBoiled Ham, plain