Sucking Pig with Horseradish

Sucking Pig with Horseradish - Russian Appetizer Recipe

How to Cook & Prepare Sucking Pig with Horseradish:

Prepare and cook the sucking pig as directed in the recipe for jellied sucking pig (see below).
Before serving chill and cut into portions. Decorate with sprigs of parsley or lettuce leaves.

Pass horseradish and sour cream sauce or horseradish and vinegar separately.

Jellied sucking pig

1 sucking pig (2 to 1 parsley root
2 ½ kg) 1 onion
30 g gelatin salt, pepper, bay leaf,
1 carrot cloves

If necessary, singe the sucking pig over a spirit flame to remove any bristles and then wash it. Cut off the head and cut the creature in half at the middle (each half may be chopped down the backbone). If cooked whole, begin at the neck and chop down the backbone lengthwise on the inside to the flesh. Add the carrot, parsley, onion, water to cover and salt, Bring to the boil, skim and then simmer for 40 to 50 minutes. When tender, put the meat on a platter, cover with a moist cloth and refrigerate.

Heat the stock, add pepper, bay leaf and cloves; bring to the boil. Add the gelatin which has been soaked in cold water. Stir and bring to the boil; strain through a double layer of cheesecloth. Cut the chilled meat into portions; ½ cm between the pieces. Decorate with half slices of hard-cooked eggs, sprigs of parsley, sliced cooked carrot and lemon. Pour the aspic over as directed in the recipe for jellied zander. Pass horseradish and sour cream sauce or horseradish and vinegar separately.

	Previous		Next
	Liver paste		Jellied Tongue