Sucking Pig en Blanquette from Modern Cookery for Private Families by Eliza Acton
Raise the flesh from the bones of a cold roast pig, free it from the crisp outer skin or crackling, and cut it down into small handsome slices. Dissolve a bit of butter the size of an egg, and thro...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Mixing bowl
- Spoon
Ingredients
- white pepper
- cayenne
- beef broth
- veal
- bay
- parsley
- salt
- mace
- egg
- butter
- flour
- button-mushrooms
- pig
- fresh eggs
- white wine
- lemon
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