The morning call., 1892-08-06
In THE MARKETS.
One Way TO Cook Sole-How Sucking
Pig Should Be Roasted

| One way TO Cook Sole-How Sucking
Pig Should Be Roasted
"To eat" says Grindon, sin the true idea
| of the act, requires far more scientific use
! OF the mouth than is the case with mere
| feeding. Eplcurism is no mere invention of
| low sensuaity; they who practice it do not
carry to an UNIV orthy extreme one OF the
! most excellent and characteristic powers Of
the human nature. No man Is wise who is
not an epcure within the legitimate limits
none are more foolish and unkind to them
selves than those who regard quantity and
speed only" There are many who believe
as did Grindon, and these are the ones who
visit the markets at early morn TO discover
the best that there is. with view to secur-
ing it for the dinner table. And in the San
Francisco markets these have no trouble
TO find at the present time almost anything
that they might desire. for there is to be had
everything in season and Of the best.
The CALL s market reporter on yesterday
stopped at one Of the fshstalls and, after
examining the display. asked the dealer if
he could tell him, how TO cook sole TO make
it very acceptable dish, something
ment he studied and he said, AT
one time, as you know, used TO be assist
ant TO a French chef, and / can tell you how
he prepared sole with fine herbs. He would
them in a baking-pan, previously we'll but
tered. Then he would sprinkle over them
some chopped parsley, one Shalot chopped
very fine and some mushrooms also chopped.
then season with pepper ana salt and little
grated nutmeg. After having done this he
would pour two wine glasses of white wine
over the fish. cover them with a sheet of
buttered paper and set them III the oven TO
bake. After they were done he would
drain the sauce from the fish. put it into a
small stewpan with some good strong beef
broth, colOTed with little caramel. and add
a spoonful of chopped blanched parsley, a
little butter and some lime juice, ana work
the whole together over moderate fire. He
would then remove the fish from the pan,
place 1t on hot dish, pour the sauce over
II and garnish the edge OF the dish with a
border OF triangular pieces OF bread fried
brown"
The reporter wandered from the fish,
mans TO the butchers stall, and while he
was gazing at some sucking pigs, with
snout oInamented with a strip of red, he
was aecosted by his epicurean friend, who
said: II suppose that you want TO know
how to cook that?" An affirmative answer
was given, and the old gentleman then
added: IF you'll come TO the house this
afternoon 1 Will have 1t all written out for
for you"
The afternoon visit was paid, and the fol-
lowing is what was handed to the reporter:
a sucking pig 10 be in perfection for the
table should not be more than three weeks
old. After the pig is dressed the body
should be filled with stuffing made of finely
grated bread crumbs, minced sage, salt aud
pepper and a piece OF butter the size Of an
egg. This stuffing should be well mixed
before IL is put into the pig. Some
add little chopped green onion to
the stuffing, but that is matter
Of taste, pure and simple. When nicely
stuffed the Slit should be sewed up and the
legs trussed we'll back. The pix should
then be put near clear, bright fire, but not
too near, until 1t is thoroughly dry. To cook
the pig TO perfection 1t should be placed on
spit and cooked before an open FIRE, but
this Is not convenient way in San Fran
cisco; so 1t may be put in the oven. 1t
should be placed In the baking pan belly
down and then rubbed with lump of but
ter III thin piece Of cloth and placed in the
oven. Then comes the troublesome part Of
cooking in an oven. Every few minutes
the pan must be drawn out and the pig
rubbed all over with butter, and care must
be taken that the skin of the pig does not
lie, become blistered or burnt When
the pig is nearly done it should be taken
from the pan and the head severed from
the body. The head should be slit from the
snout down and the brain carefully re-
moved. Then the pig should be slit
down the middle OF the body. This
is done by laying the pig on It's
back on thin board and with a
sharp knife cutting down to the spine with
out disturbing the stuffng. The pig is then
spread out and dish large enough to hold
1t without crowding Is placed on it. Then
the ends or the sides OF the board are taken
up by two parsons, one at each end or side,
and the dish is pressed against the board so
as TO hold the pig 10 place. 4 quick move
ment follows, the dish is turned and the pig
is discovered dished up in two halves back
to back. The head is then placed on the
dish and the whole placed in the hot oven
TO keep warm. The brain is put into a
small stew pan and to Ii is added spoonful
of blanched chopped parsley. pepper and
salt, some well-made bu:ter-sauce and the
juice Of lemon. This is stirred over the
fire. and when very hot it is placed In
handed around with the pig instead of
applesauce. When the pig is sent to the
table there should be around il border of
watercress and border Of small potatoes
roasted in gravy"