To dress a Pig the French way

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
20.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
stewing liquid
seasoning
finishing the stew
garnish
Instructions (7)
  1. Sew your pig, lay it down to the fire, let it roast till it is thoroughly warm.
  2. Cut it off in slices, and divide it in twenty pieces.
  3. Set them to stew in half a pint of white wine, and a pint of strong broth, seasoned with grated nutmeg, pepper, two onions cut small, and some dried thyme.
  4. Let it stew an hour.
  5. Put to it half a pint of strong gravy, a piece of butter rolled in flour, some anchovies, a spoonful of vinegar, or mushroom-pickle.
  6. When it is enough, lay it in your dish, and pour the gravy over it.
  7. Garnish it with orange and lemon.
Original Text
To dress a Pig the French way. SEW your pig, lay it down to the fire, let it roast till it is thoroughly warm, then cut it off in slices, and divide it in twenty pieces. Set them to stew in half a pint of white wine, and a pint of strong broth, season’d with grated nutmeg, pepper, two onions cut small, and some dried thyme. Let it stew an hour, then put to it half a pint of strong gravy, a piece of butter rolled in flour, some anchovies, a spoonful of vinegar, or mushroom-pickle: When it is enough, lay it in your dish, and pour the gravy over it; then garnish it with orange and lemon.
Notes
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