No. 959 — Boiled Stuffed Suckling Pig
English historical translation of Molokhovets recipe No. 959 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and wash the suckling pig as described in the introductory note. Cut it open, except for the head and feet, and carefully remove all the bones without piercing the skin.
For the stuffing, mince ¾ Russian pound of veal and add the crumb of a five-kopeck French loaf soaked in a glass of milk or cream, two eggs, salt, veal kidney fat, optional half an onion fried in half a spoonful of butter, and allspice.
Pound in a mortar or pass through a meat grinder. Cut ¼ Russian pound of cooked ham or tongue into thin slices.
Make two separate omelettes: one from two egg yolks, the other from two egg whites, using half a spoonful of butter, one allspice berry and parsley.
Stuff the pig in alternating layers of veal mixture, ham and omelette, repeating until filled. Sew it up firmly, wrap in a napkin, tie securely and place in an oblong saucepan of cold water along with all the removed bones.
Boil for about two hours as in the introductory note, adding salt near the end. Pour over champignon sauce No. 435 prepared from the pig's broth.
The same dish may be made from half the body of a pig, cut across rather than lengthwise. It may also be served cold.
To provide
1 suckling pig and ¾ Russian pound of veal ⅛ Russian pound of kidney fat One five-kopeck French bread roll 1 glass of milk or cream Optional nutmeg | Optional ½ onion and ½ spoonful of butter ¼ Russian pound of ham or tongue 2 eggs and ½ spoonful of butter 1 allspice berry and parsley For the sauce, see No. 435 |