A Pig au Pere Duillet

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (24)
Instructions (21)
  1. Cut off the head, and divide the body into quarters.
  2. Lard the quarters with bacon.
  3. Season them well with salt, pepper, nutmeg, cloves, and mace.
  4. Put a layer of fat bacon at the bottom of a kettle.
  5. Lay the head in the middle, and the quarters round it.
  6. Then put in a bay leaf, an onion threaded, a lemon, some carrots, parsley, and the liver.
  7. Cover it again with bacon.
  8. Put in a quart of broth.
  9. Stew it for an hour, and then take it up.
  10. Put your pig into a stew-pan.
  11. Pour in a bottle of white wine.
  12. Cover it close, and let it stew very gently for an hour.
  13. In the mean time, while it is stewing in the wine, take the first gravy it was stewed in, skim off the fat, and strain it.
  14. Take a sweet-bread cut into five or six slices, some truffles, morels, and mushrooms, and stew all together till they are enough.
  15. Thicken it with the yolks of two eggs, or a piece of butter rolled in flour.
  16. When your pig is enough, take it out, and lay it in your dish.
  17. Put the wine it was stewed in to the sauce, then pour it all over the pig.
  18. Garnish with lemon.
  19. If it is to be served up cold, let it stand till it is so, then drain it well, and wipe it, that it may look white, and lay it in a dish, with the head in the middle, and the quarters round it.
  20. Throw some green parsley over all.
  21. Either of the quarters separately make a pretty dish.
Original Text
A Pig au Pere Duillet. CUT off the head, and divide the body into quarters; lard them with bacon, and season them well with salt, pepper, nutmeg, cloves, and mace. Put a layer of fat bacon at the bottom of a kettle, lay the head in the mid- dle, and the quarters round it. Then put in a bay leaf, an onion thread, a lemon, with some carrots, parsley, and the liver, and cover it again with bacon. Put in a quart of broth, stew it for an hour, and then take it up. Put your pig into a stew-pan, pour in a bottle of white wine, cover it close, and let it stew very gently an hour. In the mean time, while it is stewing in the wine, take the first gravy it was stewed in, skim off the fat, and strain it. Then take a sweet-bread cut into five or six slices, some truffles, morels, and mushrooms, and stew all together till they are enough. Thicken it with the yolks of two eggs, or a piece of butter rolled in flour; and when your pig is enough, take it out, and lay it in your dish. Put the wine it was stewed in to the sauce, then pour it all over the pig, and garnish with lemon. If it is to be served up cold, let it stand till it is so, then drain it well, and wipe it, that it may look white, and lay it in a dish, with the head in the middle, and the quarters round it. Throw some green parsley over all. Either of the quarters separately make a pretty dish.
Notes
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