Keep its shape by sewing it lightly together, then rub it all over
with lemon juice and cover it with slices of fat bacon, roll it up
and stitch it in a pudding cloth. Then put the bones and cuttings
into a stewpan with bits of bacon and veal steak cut up, two bay
leaves, salt, a carrot, an onion, a shallot, and a bunch of
parsley. Into this put the pig with a bottle of white wine and
sufficient stock to cover it, and cook on a slow fire for three
hours. Then take it out, and when cold take off the pudding-cloth.
Pass the liquor through a hair sieve, and, if necessary, add some
stock; reduce and clarify it. Decorate the dish with this jelly
and serve cold.
No. 103. Ateletti alla Sarda
Ingredients: Veal or fowl, ox palates, stock, tongue, truffles,
butter, mushrooms, sweetbread.
Soak two ox palates in salted water for four hours, then boil them
until the rough skin comes off, and cook them in good stock for six
hours, press them between two plates and let them get cold.
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