645. ROAST SUCKING-PIG, A LA NAPOLITAINE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Mix half a pound of polenta in a stewpan with a quart of good consommé, four ounces of grated Parmesan cheese, and the same quantity of butter.
  2. Season with nutmeg, pepper and salt.
  3. Stir the whole on the fire quickly till it boils, and then continue stirring it on the fire until it assumes the appearance of a soft paste.
  4. Add four ounces of picked sultana raisins and a small pot of orange marmalade.
  5. Mix the whole lightly together, and with it fill the paunch of the sucking-pig.
  6. Roast it in the usual way, divide and dish it up.
  7. Garnish with a border of polpetes (No. 1062).
  8. Pour some well-made Napolitaine sauce (No. 63) under the pig.
  9. Glaze the remove, and send to table.
Original Text
645. ROAST SUCKING-PIG, A LA NAPOLITAINE. Take half a pound of polenta,* mix it in a stewpan with a quart of good consommé, four ounces of grated Parmesan cheese, and the same quantity of butter; season with nutmeg, pepper and salt; stir the whole on the fire quickly till it boils, and then continue stirring it on the fire until it assumes the appearance of a soft paste; then add four ounces of picked sultana raisins and a small pot of orange marmalade; mix the whole lightly together, and with it fill the paunch of the sucking-pig; roast it in the usual way, divide and dish it up; garnish with a border of polpetes (No. 1062), pour some well-made Napolitaine sauce (No. 63) under the pig, glaze the remove, and send to table.
Notes
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