Text 6586, 78 rader
Skriven 2011-02-02 18:40:06 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: Service Schools
===========================
On 2/2/2011 7:12 AM, Dave Drum wrote:

> BTW - was your mortician turned electrician named Frankenstein by any
> chance???   Bv)=

Believe it or not...46 (almost) years later I do remember his name, it 
wasn't Frankenstein.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Roast Sucking Pig
  Categories: Main dish, Pork, French
       Yield: 1 Piglet

       1    Sucking pig, drawn etc
            Olive oil
       7 fl Good white wine**
       7 fl Good poultry stock
            Salt & pepper

MMMMM--------------------------STUFFING-------------------------------
       2 lg Onions; chopped
       4    Celery sticks; chopped
       4 oz Butter (1)
       1    Lemon; grated rind & juice
       1    Lemon; juice (as needed)
            Parsley; chopped, lots
       2    Sprigs thyme
       8 oz Fresh breadcrumbs
       2 lg Eggs
       2 oz Butter (2)
            Salt & Pepper

   NB ** In the UK, Madeira or sherry would be used.

    "Sucking pig is killed, as its name suggests, when it is from 2 to 6
   weeks old. It makes a good festival dish either hot, or cold in a
   galantine. One of the special delights of roast sucking pig, in
   France and England alike, is the beautifyl crackling. To this end it
   should be basted with olive oil, so that the skin becomes "croquante.
   JG."
     First make a light herb and vegetable stuffing.
    Simmer the onion and celery in butter (1) very gently for 15
   minutes. They should not brown at all, but soften to a golden
   transparency. Put the contents of the pan into a bowl, add the grated
   rinf and juice of lemon, the herbs, breadcrumbs and beaten eggs,
   together with the remaining butter. Mix well, taste and season. Add
   the remaining lemon juice if needed; you need a good tang.
     Using the stuffing, stuff the pig, and sew up the cut with button
   thread. Make three or four scorings on either side of the backbone,
   at an angle, like arrow heads, and brush the pig over with olive oil.
   Set it on its side on a rack in a large roasting pan and cook in a
   moderate oven (350F or so) for 2 1/2 hours, turning over at half
   time. Be careful of the crackling as you do this. Some recipes
   suggest brushing the crackling with thick cream 20 minutes before the
   end of cooking time, but this should not be necessary.
     To make the accompanying sauce, pour the liquid from the roasting
   pan into a tall heavy glass jar. This makes it easy to skim or syphon
   off the fat. Return the gravy to the stove adding the white wine, and
   the stock, which should be of good quality and home made. Boil it
   down a little, tasting and correcting the seasoning.
     Ne vegetables are necessary, apart from plain, boiled potatoes,
   finished in butter and parsley, and watercress. Some people like an
   unsweetened puree of eating apples. (In the UK, redcurrant jelly and
   creamed potatoes would accompany the sucking pig. IMH)

     Note, Many cookery writers are anxious that the sucking pig should
   be presented on the table with an American mortician's skill. 'Truss
   the legs and tail in a lifelike position, a small red apple in mouth
   and cranberries in the eye sockets'. But do not over emphasize these
   effects; few people have the robust constitutions required to look a
   small creature in its cranberry eye.
      Recipe Jane Grigson "Charcuterie and French Pork Cookery"
     Mmed IMH c/o Le MarYol BBS Fido 2:324/151.4

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