No. 962 — Roast Suckling Pig Stuffed with Liver
English historical translation of Molokhovets recipe No. 962 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and roast the pig according to the introductory note. Prepare a filling from half a calf liver together with some piglet liver and offal.
Remove the membranes, soak in cold water, changing it several times, and cut into pieces.
Place ½ Russian pound of very fresh chopped bacon in a frying pan and add ½ finely shredded and rinsed onion. Fry over high heat while stirring.
When the bacon begins to melt, add the liver and fry it until half cooked. Remove and cool the liver separately from the bacon.
Pound the cooled liver in a mortar, gradually adding the bacon, then rub through a sieve and beat with a spatula over ice until pale.
Mix in four egg yolks, salt, pepper and Madeira, then fold in four beaten egg whites.
Stuff the pig, sew up and roast. The source notes that this dish was sometimes served cold at Easter.
To provide
3–4 Russian pounds of suckling pig 1–1½ spoonfuls of Provençal oil 1–2 spoonfuls of table butter ½ calf liver | ½ Russian pound of pork fat 4 eggs 1–2 small glasses of Madeira ½ onion, salt and pepper |