Procure a sucking pig of from eight to nine pounds, wash the inside and wipe it well with a dry cloth, prepare the stuffing thus: boil four large onions until quite tender, chop them very fine, with six leaves of sage, a little thyme and parsley, season with a little cayenne pepper and salt, add three tablespoonfuls of bread-crumbs, and mix it with three eggs, stuff the pig quite full, sew up the belly, put it on the spit, place it at a distance from a moderate fire (folded in buttered paper) for half an hour, then put it closer, allowing it two hours to roast, but ten minutes before it is done take off all the paper to allow it to become brown and crisp; serve plain gravy in the dish, and bread sauce with currants in it in a boat; before sending it to table take off the head and cut the pig in halves down the back.
No. 509. Sucking Pig à la Savoyarde.
Take a very delicate sucking pig and prepare the following stuffing: put two tablespoonfuls of chopped onions in a stewpan, with a teaspoonful of oil, pass them over a moderate fire five minutes, add half a pound of rice previously well boiled in stock, half a pound of sausage-meat, four pats of butter, a little chopped parsley, pepper, salt, and three eggs; mix all well together, stuff the pig, and roast it in oiled paper, as in the last; prepare the sauce thus: put two tablespoonfuls of chopped onions in a stewpan, with one of salad oil and fry them quite white, add a wineglassful of sherry or Madeira, a pint of white sauce (No. 7), and six tablespoonfuls of milk, let it boil a quarter of an hour, skim well, add a good tablespoonful of chopped mushrooms, half ditto of chopped parsley, a teaspoonful of sugar, ditto of salt, and a little white pepper; dress the pig in the dish, pour the sauce round, and garnish with small fried sausages.
No. 510. Turkey à la Nelson.
Make a croustade resembling the head of a ship, as represented in the design; procure a very white nice young turkey, truss it as for boiling, leaving as much of the skin of the neck attached to the breast as possible, have ready the following stuffing: scrape an ounce of fat bacon (with a knife), put it into a stewpan, with a teaspoonful of chopped eschalots, pass five minutes over a moderate fire, then add twenty tablespoonfuls of white sauce (No. 7), let it reduce till thick, add twenty small heads of mushrooms, six French truffles cut in slices, and twelve cockscombs; mix all well together over the fire, season with a teaspoonful of powdered sugar, half ditto of salt, and a little white pepper; finish with the yolks of two eggs, stir over the fire a minute to set the eggs, and lay it out on a dish to get cold, then detach the skin on the breast from the flesh without breaking, and force some of the stuffing under the skin; put the remainder in the interior of the breast, roast it in vegetables as described for fillet of beef (No. 417), but just before it is done take away the paper and vegetables, and let it remain before the fire till of a fine gold colour. Fix the croustade at the head of the dish with a paste made of white of egg and flour, make a border of mashed potatoes round the dish, place the turkey in the centre, and have ready the following garniture: fillet three fowls, lard and braise the fillets as No. 792, form the legs into little ducklings as described (No. 1024), prepare six slices of tongue of the size and shape of the fillets, and dress them round the turkey upon the mashed potatoes to form a ship. For the sauce put two glasses of Madeira wine in a stewpan, with a tablespoonful of Chili vinegar, two minced apples, a small bunch of parsley, a spoonful of chopped mushrooms, and half an ounce of glaze; let it boil a few minutes, add ten tablespoonfuls of tomata sauce (No. 37), a quart of brown sauce (No. 1), and a pint of consommé, let it boil quickly until it adheres to the spoon, stirring it the whole time, finish with a tablespoonful of red currant jelly, pass it through a tammie into another stewpan, season with a little salt and pepper, boil it another minute, glaze the turkey, pour the sauce in the dish, glaze the pieces of tongue and serve.
No. 511. Turkey à la Godard.
Procure a good-sized turkey, very white and well covered with fat, truss it as for boiling, hold the breast over a charcoal fire till the flesh is set, then lard it with fat bacon very neatly, lay the turkey in a braising-pan breast upwards, and pour in as much good veal stock as will nearly reach the larded part, start it to boil, skim, then place it over a slow fire to simmer for three hours, keeping some live charcoal upon the cover of the braising-pan, and now and then moistening the breast with a little of the stock; when done take it up, give a nice yellow colour to the bacon on the breast, put it on your dish, and have ready the following garniture: prepare six large quenelles de volaille (No. 122), truss and roast four pigeons (No. 959), lard and cook four fine veal sweetbreads (No. 671), arrange them with taste round the turkey, and have ready the following sauce: strain half the stock the turkey was dressed in through a cloth into a stewpan, let it boil, put it on the corner of the stove, skim till you get off every particle of grease, reduce it to half, add a quart of brown sauce (No. 1), and half a pint of tomata sauce (No. 37), let boil, keeping it stirred till becoming a thickish demi-glace, add two dozen cockscombs, and a teaspoonful of sugar, with a little cayenne and salt if required, pour it in the dish but not over the garniture, and serve. Attelets of cockscombs and truffles are sometimes stuck in the breast, but it is an impediment to the carving, and it looks as well without.
No. 512. Turkey à la Chipolata.
Although this dish has been degusted by our great great grandfathers, and has been for upwards of a century one of the strongest pillars of the art, I shall here describe it, as an old proverb justly reminds me that a good thing can never get old. Truss the turkey as for boiling, and to modernize it, lard neatly the right breast, roast thirty good chesnuts which mix in a basin with one pound of sausage-meat highly seasoned, stuff the breast of the turkey with it, and braise as in the last article, when done place it upon your dish, and have ready the following ragout: cut two pounds of lean bacon in long square pieces about the size of walnuts, blanch them ten minutes in boiling water, put two ounces of butter in a middling-sized stewpan, with the bacon, fry till becoming rather yellowish, then add a tablespoonful of flour, mix well, add by degrees three pints of good white stock, with a quart of white sauce, stir over the fire till boiling, then put in forty button onions, twenty fine heads of mushrooms, a bunch of parsley, one bay-leaf, and two cloves; boil altogether, and when the onions are done take them with the mushrooms and bacon out of the sauce with a colander spoon, put them into a clean stewpan, with thirty chestnuts roasted white, and eight sausages broiled, each one cut in three, reduce the sauce, keeping it stirred till it becomes the thickness of brown sauce, previously having simmered, and skimmed off all the grease, pass the sauce through a tammie upon the other ingredients, make all hot together, finish with a liaison of two yolks of eggs, and pour over and round the turkey (except over the breast), which serve very hot. The old style used to be brown, in that case substitute brown sauce for white and omit the liaison.