Roast Pig a la Perigueux

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In this case the pig must be stuffed with truffles prepared as follows: viz.,—thoroughly clean and peel one pound of English truffles, the cost of which would be about three shillings; cut each truffle into four pieces, and place these in a stewpan with half a pound of chopped and pounded fat bacon, chopped thyme and bay-leaf, nutmeg, pepper and gait, and one small clove of garlic; simmer the whole over a slow fire for ten minutes, and with these trufHes, &c, fill the paunch of the sucking-pig. Having securely sewn up the opening, roast it as directed in the preceding case, and when done, and dished up, pour over it some perigueux sauce, No. 67, and serve.

No. 445