To dress a Pig au Pere-douillet

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut off the Head, and divide it into Quarters, lard them with Bacon, season them well with Mace, Cloves, Pepper, Nutmeg and Salt; lay a Layer of Fat Bacon at the Bottom of a Kettle, lay the Head in the Middle, and the Quarters round; then put in a Bay-Leaf, one Rocambole, an Onion sliced, Lemon, Carrots, Parsnips, Parsley, and Cives, cover it again with Bacon, put in a Quart of Broth, stew it over the Fire for an Hour, and then take it up, put your Pig into a Stew-pan or Kettle, pour in a Bottle of White Wine, cover it close, and let it stew for an Hour very softly: If you would serve it cold, let it stand till it is cold, then drain it well, and wipe it, that it may look White, and lay it in a Dish, with the Head in the Middle, and the Quarters round, then throw some green Parsley all over: Or any one of the Quarters is a very pretty little Dish, laid on Water-cresses: If you would have it hot, whilst your Pig is Hewing in the Wine, take the first Gravy it was stew’d in and strain it, skim off all the Fat, then take a Sweetbread cut into five or six Slices, some Truffles, Morels, and Mushrooms; Hew all together till they are enough, thicken it with the Yolks of two Eggs, or a Piece of Butter roll’d in Flour, and when your Pig is enough take it out, and lay it in your Dish, and the Wine it was stew’d in to the Ragoo, then pour all over the Pig, and Garnish with Lemon.