Pig à la Tartare

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
for the pig
for coating
for variety
Instructions (10)
  1. Take the shoulders off the cold roast pig with care.
  2. Remove the skin.
  3. Trim them into good form.
  4. Dip them into clarified butter or very pure salad oil.
  5. Then dip them into fine crumbs highly seasoned with cayenne and mixed with about a half-teaspoonful of salt.
  6. Broil them over a clear brisk fire.
  7. Send them quickly to table as soon as they are heated through and equally browned.
Serving suggestions
  1. Serve with tomata sauce, or sauce Robert.
  2. Serve with curried crumbs and a currie-sauce for an excellent variety.
  3. Serve with savoury herbs and two or three eschalots chopped small together, mixed with the bread-crumbs, and brown eschalot sauce to accompany the broil.
Original Text
PIG À LA TARTARE When the shoulders of a cold roast pig are left entire, take them off with care, remove the skin, trim them into good form, dip them into clarified butter or very pure salad oil, then into fine crumbs highly seasoned with cayenne and mixed with about a half-teaspoonful of salt. Broil them over a clear brisk fire, and send them quickly to table, as soon as they are heated through and equally browned, with tomata sauce, or sauce Robert. Curried crumbs and a currie-sauce will give an excellent variety of this dish; and savoury herbs with two or three eschalots chopped small together, and mixed with the bread-crumbs, and brown eschalot sauce to accompany the broil, will likewise be an acceptable one to many tastes.
Notes
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