Home › The Principles of Cookery › PIG, SUCKING, BROILED (a la Tartare)

PIG, SUCKING, BROILED (a la Tartare)

Cut the remains of a cold roast pig into neat slices, freed entirely from skin and gristle. Dip them into clarified butter, and afterwards into highly-seasoned bread-crumbs, and broil them over a clear fire until they are brightly browned. Serve the slices on a hot dish, with a sauce, made as follows, in a tureen. Mince a moderate-sized onion very finely, and fry it in half an ounce of butter until it is lightly browned. Season rather highly with pepper, pour two table-spoonfuls of vinegar over it, and boil all together for three minutes. Add a table-spoonful of flour mixed smoothly with half a pint of water, and half a tea-spoonful of Bovril. Boil these for a quarter of an hour. Stir in a table-spoonful of mixed mustard, a table-spoonful of Worcester sauce, and a tea-spoonful of anchovy. Serve very hot. When the shoulders of the pig are left untouched they are excellent broiled whole in this way, and curry or tomato sauce may be served with them, instead of the above. Time, ten minutes to broil the slices; half an hour to make the sauce. Probable cost, exclusive of the cold pig, 8d. Sufficient for four or five persons.