Ingredients
A sucking pig, de-boned
Stuffing
Veal force meat
Chopped suet
Ham
Bacon
Herbs
Two tablespoonful of finely chopped pistachio nuts
A pinch of spice
Six coriander seeds
Two tablespoonful of grated Parmesan
Truffles and mushrooms
Eggs
Garlic
A bunch of herbs
One bay leaf
Vegetables
Slices of lemon
Sprigs of parsley
Sauce piquant
Directions
Bone a sucking pig, remove all the inside and fill it with
a stuffing made of veal force meat mixed with a little chopped suet, ham, bacon, herbs, two tablespoonful of finely chopped pistachio nuts, a pinch of spice, six coriander seeds, two tablespoonful of grated Parmesan, cuttings of truffles and mushrooms all bound together with eggs. Sew the pig up and braise it in a big stew pan with bits of bacon, a clove of garlic with two cuts, a bunch of herbs, and one bay leaf, for half an hour. Then pour off the gravy, cover the pig with well-buttered paper, and finish cooking it in the oven.' Garnish the top with vegetables and truffles cut into shapes, slices of lemon and sprigs of parsley. Serve with a good sauce piquante (No. 229). Do not leave the garlic in for more than ten minutes."
Notes
This recipe (#101) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi. |
