(1809). Suckling Pig, Pledmontese Style (Cochon De Lait A La Piemontaise)

Pick and wash two pounds of rice; parboil and lay aside a third part, then put it into a saucepan with strained unskimmed stock (No. 194a) reaching to more than twice its heighth, season with a little salt, pepper and nutmeg, and when the rice is cooked which will take about half an hour, stir in with a fork, four tablespoonfnls of grated parmesan. Stuff the inside of the pig with this, sew it up and cook it on a cradle spit or in the oven, basting it over frequently with sweet oil. Three-quarters of an hour before serving, set the other two-thirds of rice in a saucepan, moisten it with stock (N. 194a) and half a pound of chicken fat, adding also a bunch of parsley garnished with thyme. bay leaf and a clove of garlic, bring to a boil, place in the oven and when the rice is cooked, remove the parsley and stir in with a fork, fresh butter, meat glaze, grated parmesan and mignonette. Dress this rice around the suckling pig and serve a Colbert sauce (No. 451) separately.

(1810). Suckling Pig, Roasted On The Spit, Or Stuffed And Roasted (Cochon De Lait Roti A La Broche Ou Farci)

Empty well a scalded pig, truss the limbs and head, run it on the spit and roast before a good fire, basting it over with a large brush wet with oil. The great difficulty is to have it a beautiful color while cooking to perfection. It should take from an hour and a half to two hours, having the skin crackling browned and crisp. When the pig is cooked dress on a large dish and surround with water-cresses seasoned with salt and vinegar, serve at the same time a sauce-boatful of clear gravy (No. 404), or one of mint sauce (No. 616) or else both, and a vegetable dish of Naples style macaroni (No. 2959).

Suckling Pig Stuffed And Roasted

The pig may be stuffed with an American bread stuffing (No. 61), in this case it will be necessary to cook it for half an hour longer.

(1811). Suckling Pig, Salted And Smoked With Sauerkraut (Cochon De Lait Sale Et Fume' A La Choucroute)

Empty and scald a suckling pig and keep it for ten days in plenty of brine containing four ounces of sage, four ounces of thyme, and half an ounce of bay leaf; drain dry and smoke it to a yellow color with sawdust into which mix a little sage. Boil the pig in water a quarter of an hour for every pound, dress when well drained on a bed of sauerkraut (No. 2819); garnish with the bacon, sausages, sliced carrots, and Chipolata sausages. A very rich clear gravy (No. 404) is to be served separately.