Ingredients
Sucking pig
Force meat of fowl
Bacon
Truffles
Pistachio nuts
Ham
Lemon
Veal
Bay leaves
Salt
Carrots
Onions
Shallots
Parsley
Stock
Chablis
Gravy
Directions
"Bone a sucking pig all except its feet, but be careful
not to cut the skin on its back. Lay it out on a napkin and line it inside with a force meat of, fowl and veal about an inch thick, over this put a layer of bits of marinated bacon, slices of truffle, pistachio nuts, cooked ham, and some of the flesh of the pig, then another layer of force meat until the pig's skin' is fairly filled. Keep its
shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up and stitch it in a pudding-cloth. Then put the bones and cuttings into a stewpan with bits of bacon and veal steak cut up, two bay leaves, salt, a carrot, an onion, a shallot, and a bunch of parsley. Into this put the
pig with a bottle of white wine and sufficient stock to
cover it, and cook on a slow fire for three hours. Then
take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary,
add some stock j reduce and clarify it. Decorate the dish
with this jelly and serve cold."
Notes
This recipe (No. 102) 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. |
