Pannonia Wild Piglet Leg
|Wild piglet leg||1 1⁄4 Pound|
|Mixed vegetables||7 Ounce|
|Garlic||1 Clove (5 gm)|
|Red wine||3 Cup (48 tbs) (1 1/2 Gills)|
|Tomato puree||1⁄2 Ounce|
|Butter||1 1⁄2 Ounce|
|Milk||4 Cup (64 tbs) (2 Gills)|
Remove the skin from the leg, salt, fry on both sides in lard, remove from fat and put aside.
Brown 1/2 oz.
sugar in lard, add the chopped vegetables, onion, garlic and other seasoning.
After frying for a short while, add the flour and continue frying for a little longer.
Then add tomato puree and red wine, dilute with 3/4 pt. of water or with bone stock.
Bring to boil, stirring occasionally, put into a saucepan, add the leg and stew until tender.
Cut the chestnut skins with a sharp knife, put in a pan, bake in the oven until tender and then remove the skins.
Melt the butter in a small pan, add the chestnuts, add the milk, salt and add sugar, and cook until tender.
Carve the leg of piglet, when it is cooked; lay the slices on a plate, pour strained sauce over.