Sauce for a Pig

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

For sage sauce

a little dried sage rubbed and mixed with the gravy and butter ↝ Spices, sage, ground [Spices and Herbs]
a little dried sage rubbed and mixed with the gravy and butter ↝ Gravy, NFS [Dips, gravies, other sauces]
a little dried sage rubbed and mixed with the gravy and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For bread sauce

take a pint of water ↝ Water, tap [Tap water]
put in a good piece of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a little whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
beat up the bread with a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional additions to bread sauce

a few currants boiled in it ↝ Currants, european black, raw [Fruits and Fruit Juices]
a glass of wine ↝ Wine, rice [Wine]
a little sugar ↝ Sugar, NFS [Sugars and honey]

For gravy sauce

half a pint of good beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]
the gravy which comes out of the pig ↝ Gravy, NFS [Dips, gravies, other sauces]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonsfuls of catch-up
take the brains of the pig and bruise them fine ↝ Pork, pig's feet [Pork]
two eggs boiled hard and chopped ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the sage in the pig ↝ Spices, sage, ground [Spices and Herbs]

Alternative gravy if not enough comes out of the pig

take about half a pint of veal gravy and add to it ↝ Gravy, poultry [Dips, gravies, other sauces]

Alternative gravy from stewed petty-toes

stew the petty-toes, and take as much of that liquor as will do for sauce

Instructions (5)

If you don't love any sauce in the pig, only a crust of bread, then you should have a little dried sage rubbed and mixed with the gravy and butter.
For bread sauce: take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper; boil it up for about five or six minutes, and then pour the water off; take out the spice, and beat up the bread with a good piece of butter.
Optional additions to bread sauce: Some love a few currants boiled in it, a glass of wine, and a little sugar; put in what you may do just as you like it.
For gravy sauce: take half a pint of good beef gravy, and the gravy which comes out of the pig, with a piece of butter rolled in flour, two spoonsfuls of catch-up, and boil them all together; then take the brains of the pig and bruise them fine, with two eggs boiled hard and chopped; put these together, with the sage in the pig, and pour into your dish. It is a very good sauce.
If you have not gravy enough come out of your pig with the butter for sauce, take about half a pint of veal gravy and add to it; or stew the petty-toes, and take as much of that liquor as will do for sauce, mixed with the other.

Original Text

Now you are to observe that there are several ways of making sauce for a pig. Some don't love any sauce in the pig, only a crust of bread; but then you should have a little dried sage rubbed and mixed with the gravy and butter. Some love bread sauce in a bason; made thus; take a pint of water, put in a good piece of crumb of bread, a blade of mace, and a little whole pepper; boil it up for about five or six minutes, and then pour the water off; take out the spice, and beat up the bread with a good piece of butter. Some love a few currants boiled in it, a glass of wine, and a little sugar; put in what you may do just as you like it. Others take half a pint of good beef gravy, and the gravy which comes out of the pig, with a piece of butter rolled in flour, two spoonsfuls of catch-up, and boil them all together; then take the brains of the pig and bruise them fine, with two eggs boiled hard and chopped; put these together, with the sage in the pig, and pour into your dish. It is a very good sauce. When you have not gravy enough come out of your pig with the butter for sauce, take about half a pint of veal gravy and add to it; or stew the petty-toes, and take as much of that liquor as will do for sauce, mixed with the other.

Notes

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