Collared Pig

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 150 min Total: 150 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Collared Pig
Serving
Instructions (16)
  1. Bone the pig.
  2. Have ready some light forcemeat, slips of lean ham, pickled cucumbers, fat bacon, white meat of fowl, and omlet of eggs white and yellow.
  3. Season the inside of the pig with beaten spices.
  4. Lay on them the forcemeat, and on that the slips of the above different articles alternately.
  5. Roll it up.
  6. Put it into a cloth.
  7. Tie each end.
  8. Sew the middle part.
  9. Put it into a stewpan with a sufficient quantity of stock to cover it.
  10. Stew it two hours and a half.
  11. Take it out of the liquor.
  12. Tie each end tighter.
  13. Lay it between two boards.
  14. Put a weight upon it to press it.
  15. When cold take it out of the cloth, trim and serve it up whole, either modelled or plain, or cut into slices.
  16. Put chopped savory jelly round.
Original Text
Collared Pig. Bone the pig; then have ready some light forcemeat, slips of lean ham, pickled[179] cucumbers, fat bacon, white meat of fowl, and omlet of eggs white and yellow. Season the inside of the pig with beaten spices; then lay on them the forcemeat, and on that the slips of the above different articles alternately; after which roll it up, put it into a cloth, tie each end, sew the middle part, put it into a stewpan with a sufficient quantity of stock to cover it, and stew it two hours and a half. Then take it out of the liquor, tie each end tighter, lay it between two boards, and put a weight upon it to press it. When cold take it out of the cloth, trim and serve it up whole, either modelled or plain, or cut into slices, and put chopped savory jelly round. N. B. In the same manner may be done a breast of veal, or a large fowl.
Notes
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