No. 1445 — Suckling Pig Roulade
English historical translation of Molokhovets recipe No. 1445 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a small fat suckling pig, remove the head and feet, slit lengthwise and carefully remove bones.
Mince the meat left on the bones with the pig's liver; optionally add half a calf's liver and ½ pound of veal. Fry in two spoonfuls of butter and season with salt and pepper.
Add half a French roll soaked and squeezed in milk or broth and three to six eggs, pound very finely and rub through a colander.
Spread stuffing over the flattened pig and top with two or three chopped hard-boiled eggs.
Roll lengthwise, tie into a napkin and secure with thread. Boil until tender in broth from the remaining pig bones, head and feet.
Cool, press lightly for about two hours, cut into slices and serve with mustard, vinegar and olive oil.
The cooking broth can be reduced to one glass of aspic, tinted with caramelized sugar, cooled and cut for garnish.
For storage of two or three weeks the historic author suggests placing the roulade in cooled vinegar boiled with bay leaf, salt and allspice No. 3575, Part II.