Home › The Principles of Cookery › Pig, Sucking, Gravy For

Pig, Sucking, Gravy For

Due regard should be had for the kind of stuffing used. If of the ordinary sage-and-onion type, bread, or apple, or brown sauce may be used. With chestnut stuffing, chestnut sauce is most suitable. A gravy made by pouring some stock into the pan and boiling it up with the gravy from the pig is generally liked. A little lemon-juice should be put in the gravy to counteract the richness of the dish.