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A sufficient quantity of veal, of fat unsmoked bacon, and of bread panada must be chopped and pounded to make enough force-meat to stuff the pig in the proportion of one part bacon, two panada, and three of veal, seasoned with a teaspoonful of onion juice and two of powdered sage. The pig’s liver must have been boiled in stock, and cut in dice.
It was a favorite remark of a learned though mistaken philosopher of the olden time, that “you can’t make a whistle of a pig’s tail.” The philosopher died, but his saying was accepted by the world as an axiom—a bit of incontrovertible truth, eternal, Godlike, fully up to par, worth a hundred per cent., with no possibility of discount.
Very soon there was a great steam over the whole table sent up from huge tureens of boiled potatoes; smaller dishes of preserved prunes, boiled also, occupied the intervals. A bottle of red wine was placed for every two men. We then began our meal with soup; thin, sorry stuff. Then came the chief dishes, baked veal and baked pig’s head.
The prunes were to be eaten with the veal, which meat, having been first boiled to make the soup, and then baked in a deep dish in a close oven to bring out some of the faded flavour, was a sodden mass, and the whole meal was removed a very long way from the roast fillet of veal and pickled pork known to an Englishman. Our pig’s head was, however, capital,—no soup had been made out of that.
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