No. 1444 — Suckling Pig Aspic
English historical translation of Molokhovets recipe No. 1444 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil a small suckling pig as in the note on page 337. The source suggests roughly one and a half to two hours until a skewer passes through easily.
Allow to cool at the edge of the stove, carefully remove all bones, cover with the base of another plate and press while cooling, then slice evenly.
Return bones to the broth, optionally add two or three sheets of white gelatine and reduce to four glasses.
Colour with caramelized sugar if desired, clarify with two or three egg whites or meat clarification mixture and strain through a napkin.
Bring to the boil, cool slightly and pour into a mould containing the pig arranged with hard-boiled egg slices, shaped carrot, parsley and other decoration.
Chill to set. Serve mustard sauce No. 479, vinegar with olive oil and mustard, Tatar sauce No. 461 or horseradish with vinegar.
To provide
One small cleaned suckling pig Weighing 3–4 Russian pounds 2–3 sheets white gelatine Vinegar and optional 1–2 lumps sugar | 2–3 egg whites or ¼ pound raw meat From the pig, for clarification Decorations |