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PIG, SUCKING (en Blanquette)

Cut the remains of a cold roast pig into neat pieces, freed entirely from skin and gristle, and season with pepper, salt, and grated nutmeg. Melt one ounce of butter in a stewpan, and mix with it half an ounce of flour. Add half a dozen mushrooms cut into slices, and a bunch of parsley, and moisten the whole with half a pint of stock and a glassful of sherry. Simmer the sauce gently until it is considerably reduced, and of the consistency of thick cream, then strain it, and put in the meat. When this is quite hot, without having boiled, stir into the sauce the yolks of three eggs beaten up with a table-spoonful of strained lemon-juice. Stir this for a minute, and serve the meat on a hot dish with the sauce poured over it. Time, two hours. Probable cost, 8d., exclusive of the cold meat. Sufficient for five or six persons.