Stewed Pig with Eels and Crawfish

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (16)

For stewing the pig

slices of bacon ↝ Beef, bacon, cooked [Bacon]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bottle of white wine ↝ Wine, white [Wine]
more slices of Bacon ↝ Beef, bacon, cooked [Bacon]
a quart of water ↝ Water, tap [Tap water]

For adding to the stew

two large eels ↝ Fish, eel [Fish]
a dozen of large craw-fish

For the sauce

half a pint of strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
a little piece of burnt butter

For garnish

craw-fish
lemon ↝ Lemon, raw [Citrus fruits]
the brains ↝ Brains [Liver and organ meats]

Instructions (19)

Gut and scald your pig.
Cut off the head and petty-toes.
Cut your pig in four quarters.
Put the quarters, head, and toes into cold water.
Cover the bottom of a stew-pan with slices of bacon.
Place the pig quarters, head, and toes (cut in two) over the bacon.
Season the whole with pepper, salt, thyme, bay-leaf, an onion, and a bottle of white wine.
Lay over more slices of bacon.
Add a quart of water and let it boil.
Skin and gut two large eels, and cut them about five or six inches long.
When your pig is half done, put in your eels.
Boil a dozen of large craw-fish, cut off the claws, and take off the shells of the tails.
When your pig and eels are enough, lay first your pig and the petty-toes round it (do not put in the head, as it will be a pretty dish cold).
Lay your eels and craw-fish over them.
Take the liquor they were stewed in, skim off the fat.
Add to the liquor half a pint of strong gravy thickened with a little piece of burnt butter.
Pour the sauce over the dish.
Garnish with craw-fish and lemon.
Fry the brains and lay them around and all over the dish.

Original Text

Gut and scald your pig, cut off the head and petty-toes, then cut your pig in four quarters, put them with the head and toes into cold water; cover the bottom of a stew-pan with slices of bacon, and place over them the said quarters, with the petty-toes and the head cut in two. Season the whole with pepper, salt, thyme, bay-leaf, an onion, and a bottle of white wine; lay over more slices of Bacon, put over it a quart of water, and let it boil. Take two large eels, skin and gut them, and cut them about five or six inches long; when your pig is half done put in your eels, then boil a dozen of large craw-fish, cut off the claws, and take off the shells of the tails; and when your pig and eels are enough, lay first your pig and the petty-toes round it, but don't put in the head (it will be a pretty dish cold) then lay your eels and craw-fish over them, and take the liquor they were stew'd in, skim off the fat, then add to it half a pint of strong gravy thicken'd with a little piece of burnt butter, and pour over it; then garnish with craw-fish and lemon. This will do for a first course, or remove. Fry the brains and lay round, and all over the dish.

Notes

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