No. 955 — Boiled Suckling Pig with White Sauce
English historical translation of Molokhovets recipe No. 955 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and eviscerate a suckling pig according to the cookbook's introductory note. Split it lengthwise, wash thoroughly and cut into portions.
Place in cold water without root vegetables, salt or spices. Heat almost to boiling over strong heat, then finish cooking gently as described in that note.
When ready, immediately salt and remove from the heat; let it cool in its broth.
Make a white sauce from ¾ glass of flour, 1½ spoonfuls of butter and three glasses of the pig's cooking broth. Boil, season and strain.
Add one or more glasses of very fresh sour cream, put the portions of pig in the sauce, bring briefly to the boil and serve.
For a variation, add twenty pickled gooseberries, or two spoonfuls of capers, or a dozen boiled potatoes, or a small glass of wine with one or two pieces of sugar.
To provide
3–4 Russian pounds of suckling pig For the sauce: 1½ spoonfuls of butter | ¾ glass of flour 1–1½ glasses of sour cream |