Cold Boiled Sucking Pig

Ingredients

• your pig
• white wine
• gherkins
• beetroot
• whole capers
• aspic jelly

Method

1. 1

   Divide the pig into pieces and boil with white wine.

2. 2

   Let cool and bone.

3. 3

   Encrust a mould with pounded ice, lining it with poached egg whites, gherkins, and beetroot.

4. 4

   Dip each item in aspic jelly before placing in the mould.

5. 5

   Pour a layer of jelly at the bottom, arrange the pig pieces alternated with minced gherkins and capers, leaving a hollow.

6. 6

   Fill with cold liquid jelly.

7. 7

   To serve, dip the mould in warm water and turn out onto a dish, serving with horseradish sauce.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 9. The excerpt below is the record exactly as published.

beetroot, onions, leeks, quarter of a white cabbage head, and a piece of celer}- root ; fry the whole in butter on a moderate fire: then season vour vecfetables and moisten with two quarts of broth. Let the liquid boil over a moderate fire ; last of all, add the meat and the smoked bacon, cut into middling-sized squares. At the last moment, mix into the soup a little sour juice of bec'root, with three tablespoonfuls of raw beetroot rasped. The Russians are fond, too, of smoked fish, from which the fillets are taken out, and the skin removed. These are cut into sHces, put together in their original shape, and* dished u\) witli a genuine Russian sauce of mustard, olive oil, and vinegar. Also they uiake excel- lent ]>atties of the flesh of the sturgeou. and likewise of * See r- l-"57. CHATS ABOUT COOKERY. 5 ising-lass. These eat very much Hke fishy muffins. There is, again, a wonderful dish of fish and cabbage, which requires a good deal of pepper to make it go down, and is a pre- paration which I can scarcely recommend. The Russians are much given, also, to cold boiled suck- ing pig, and make a splendid dish of it. You must take your pig, divide him in pieces, boil him with white wine ; let him cool, and bone him ; then you encrust a mould with pounded ice, which you endue at the bottom and all round with poached white of egg, gherkins, and beet- root. Dip each item in aspic jelly previously to putting- it in the mould ; pour a thick layer of jelly on the bottom of the mould ; let it set, and then arrange the pieces of boiled piggy alternated with minced gherkins and whole capers

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