No. 1450 — Another Suckling Pig Roulade
English historical translation of Molokhovets recipe No. 1450 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a small fat suckling pig, split lengthwise, remove bones, salt and season with black pepper and allspice.
Cover with strips of raw ham and smoked bacon, three sliced hard-boiled eggs, pickled green beans, milk-cap and saffron milk-cap mushrooms and five or six cut gherkins.
Optionally add five or six finely chopped truffles boiled in Madeira.
Roll into a cylinder, tie in a napkin with thread and boil for three hours according to the historical method in broth made from the pig's bones, head, feet, roots, spices, salt and vinegar as in No. 1445.
Serve cold as an appetizer with olive oil and mustard or horseradish and vinegar.
Reduce the remaining stock to about one and a half glasses of aspic, clarify with egg white and use it to decorate the roulade.
To provide
One small fat suckling pig Allspice and black pepper 1 pound raw smoked ham ⅛ pound smoked bacon 5–6 milk-cap and 5–6 saffron milk-cap mushrooms, 2–3 eggs | 5 pickled green-bean pods 5–6 gherkins and salt Optional 5–6 truffles and 3 carrots ½ parsley root, ½ leek and 10 allspice berries 1–2 bay leaves and ¼ glass vinegar |