53. - Au dessert.

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<pb type="page" n="185" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_185.jpg"/>
            <head>53. — Au dessert. </head>
            <div type="récit">
               <p>Rien n'avait pu tirer de l'esprit de <persName type="fictif" key="ludivine">Ludivine</persName> que la guérison du nez de <persName type="fictif" key="françois">François</persName> n'eût été l'effet de cet onguent, à l'odeur
                  effroyable. Rien non plus ne par vint à lui mettre en tête qu'il n'existe pas de
                  sort, bon ou mauvais. <persName type="fictif" key="mme_valon">Mme Valon</persName>
                  lui dit en vain que le travail, le courage, l'honnêteté, la bonté, font surtout
                  notre destinée*<note type="annotation">Destinée. Ce mot est pris ici dans le sens
                     de ce qu'est la vie.</note> ; elle abandonna l'inutile discours à l'apparition
                  du <objectName>rôti</objectName> porté par <persName type="fictif" key="suzette">Suzette</persName>. Ce
                  <objectName>rôti</objectName> était un morceau de <objectName>filet</objectName> de <objectName>porc</objectName>, mais si doré, si joli, si odorant, si
                  appétissant, que l'eau en venait à la bouche. Et dès que les morceaux furent au
                  bout des <objectName>fourchettes</objectName>, on félicita la cuisinière. <figure>
                     <caption> Le <objectName>porc</objectName> est un des animaux les plus utiles pour l'<objectName>alimentation</objectName>. Les
                        soies du <objectName>porc</objectName> servent à confectionner des brosses fines et des
                        pinceaux.</caption>
                  </figure> — N'est-ce pas, monsieur <persName type="fictif" key="benoît">Benoît</persName>, demanda <persName type="fictif" key="mme_valon">Mme
                     Valon</persName>, que voilà un <objectName>rôti</objectName> joliment préparé ? Aussi y a-t-on mis du
                  temps et du soin. </p>
               <pb type="page" n="186" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_186.jpg"/>
               <p>
                   — Beaucoup trop ! beaucoup trop ! répondit le père <persName type="fictif" key="benoît">Benoît</persName>. Voulez-vous que je vous dise ? je
                  trouve qu'à cette heure on fait bien des embarras pour rôtir un morceau de <objectName>cochon</objectName>.
                  — Des embarras ! dit <persName type="fictif" key="mme_valon">Mme Valon</persName>
                  ; mais on en faisait jadis cent et mille fois plus pour rôtir seulement un petit
                  <objectName>cochon de lait</objectName> ! Voulez-vous l'apprendre ? Mon mari va vous dire après dîner ce
                  qu'il lisait hier dans un auteur anglais, <persName ref="https://www.wikidata.org/wiki/Q372984" ana="britannique" key="Charles Lamb" role="écrivain">Charles
                     Lamb</persName>. Pour la digestion*<note type="annotation">Digestion. Fonction
                     de la vie par laquelle les aliments réparent les pertes du corps.</note>,
                  d'ailleurs, rien ne vaut une bonne histoire. Le <objectName>rôti</objectName>, les <objectName>légumes</objectName>, les <objectName>flans</objectName>*<note type="annotation">Flan. Tarte faite avec de la crème.</note> mangés, et le <objectName>café</objectName>
                  servi, <persName type="fictif" key="m_valon">M. Valon</persName> commença : </p>
            </div>
            <div type="questionnaire">
               <head>Questionnaire.</head>
               <list>
                  <item>— Quelles opinions ridicules avait <persName type="fictif" key="ludivine">Ludivine</persName> ?</item>
                  <item>— Qu'est-ce qui fait notre destinée ?</item>
                  <item> — Quel nouveau <objectName>plat</objectName> apporta <persName type="fictif" key="suzette">Suzette</persName> et quel en était l'aspect ?</item>
                  <item>— Que dit <persName type="fictif" key="mme_valon">Mme Valon</persName> au
                     père <persName type="fictif" key="benoît">Benoît</persName> ?</item>
                  <item>— Quelle remarque malveillante fit le vieillard ?</item>
                  <item>— Reproduisez la réponse piquante de <persName type="fictif" key="mme_valon">Mme Valon</persName>. </item>
                  <item>— Que lui proposa-t-elle ?</item>
               </list>
            </div>
            <div type="exercices">
               <head> DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICES.</head>
               <div type="sciences_naturelles">
                  <head type="sujets">Sciences naturelles.</head>
                  <div type="questions">
                     <list>
                        <item>— LE <objectName>PORC</objectName>.</item>
                        <item>— Aspect repoussant de cet animal ; sa brutalité ; son utilité.</item>
                        <item>— Facilités qu'on trouve à le nourrir. </item>
                        <item>— Détails sur la manière de le nourrir ; les porchers.</item>
                        <item>— Parler du <objectName>porc sauvage</objectName> ou <objectName>sanglier</objectName>.</item>
                        <item>— Rappeler qu'aux <placeName key="United States of America" ref="http://www.wikidata.org/entity/Q30">Etats-Unis</placeName>, dans l'État
                              d'<placeName key="illinois" ref="https://www.wikidata.org/wiki/Q1204">Illinois</placeName>, on élève des <objectName>porcs</objectName> en nombre
                           prodigieux.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p><term>Le <objectName>porc</objectName></term>, animal domestique, s'élève pour sa <objectName>chair</objectName> et sa
                        <objectName>graisse</objectName>. Sa tête énorme, sa gueule fendue, ses mouvements brusques, son cri
                        perçant, joint à l'habitude qu'il contracte de se vautrer sur la terre
                        humide, lui donnent un aspect repoussant. Toutefois, peu d'animaux sont plus
                        utiles ; on en tire une <objectName>viande</objectName> excellente et grasse qui s'accommode avec les
                        <objectName>légumes</objectName> les plus communs et constitue, dans ces conditions, un <objectName>mets</objectName>
                        économique et nourrissant. </p>
                     <p>On <term>nourrit les <objectName>porcs</objectName></term> à l'étable avec du son, les <objectName>glutens</objectName> des
                        amidonneries, les <objectName>drèches</objectName> des distilleries de grains, les <objectName>pommes de terre</objectName>,
                        l'<objectName>orge</objectName>, le <objectName>sarrasin</objectName>, les <objectName>carottes</objectName> et les débris de la cuisine. Dans les pays
                        montagneux où la terre a peu de valeur, les porchers mènent paître ces
                        animaux, réunis en bandes, sur les friches et les chaumes. Aux
                           <placeName>Etats-Unis</placeName>, on élève les <objectName>porcs</objectName> en nombre
                        prodigieux; la ville de <placeName>Chicago</placeName> et celle de
                           <placeName><placeName key="Cincinnati" ref="http://www.wikidata.org/entity/Q43196">Cincinnati</placeName></placeName> en exportent plus d'un million par an.
                        Le porc vit, à l'état sauvage, dans les bois et les forêts, sous le nom de
                           <term><objectName>sanglier</objectName></term> : c'est un animal dangereux et malfaisant, qui
                        dévaste les terres cultivées voisines des bois et des forêts où il établit
                        son gîte.</p>
                  </div>
               </div>
               <div type="industrie">
                  <head type="sujets">Industrie.</head>
                  <div type="questions">
                     <list>
                        <item>— Emploi des soies du <objectName>porc</objectName> pour la fabrication des brosses.</item>
                        <item>— En quoi consiste une brosse ordinaire ? </item>
                        <item>— Comment fabrique-t-on une brosse ? </item>
                        <item>— Nommer diverses sortes de brosses et les usages de chacune
                           d'elles.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>Les <term>soies</term> de <objectName>porc</objectName> ou de <objectName>sanglier</objectName> servent à la fabrication des
                        brosses. Cet ustensile, employé pour le nettoyage des vêtements et des
                        chaussures, se compose de deux parties : la <term>patte</term> et les
                        <term>soies</term>. La patte est <pb type="page" n="187" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_187.jpg"/>
                         une plaque de bois ou d'os percée de
                        trous par lesquels on enfile de petits paquets de soies reliés les uns aux
                        autres par des fils de laiton. Le poil est égalisé ensuite pour former la
                        surface avec laquelle on brosse. </p>
                     <p>Il y a des brosses de diverses sortes : brosses à habits, brosses à
                        chapeaux, brosses à dents, à meubles, etc. Celles qui sont destinées à des
                        usages délicats sont confectionnées avec des poils plus fins que ceux dont
                        il vient d'être question.</p>
                  </div>
               </div>
               <div cert="high" org="composite" part="Y" sample="initial" type="économie_domestique" xml:space="default" xml:id="sujeco_053">
                  <head type="sujets">Économie domestique.</head>
                  <div type="questions">
                     <list>
                        <item>— Indiquer comment on utilise la <objectName>chair</objectName>, le <objectName>sang</objectName>, la <objectName>graisse</objectName> du
                           <objectName>porc</objectName>.</item>
                        <item>— De quelle manière prépare-t-on un <objectName>rôti</objectName> en général? </item>
                        <item>— <objectName>Garniture</objectName> d'un <objectName>rôti</objectName>. </item>
                        <item>— Manière de le servir et de le découper.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>La <objectName>chair</objectName> du <objectName>porc</objectName> entre dans la confection de nombre de <objectName>mets</objectName>; elle est
                        d'autant meilleure qu'elle paraît plus ferme et plus rougeâtre ; le meilleur
                           <term><objectName>lard</objectName></term> provient d'animaux âgés de 12 à 15 mois. </p>
                     <p>On mange la <objectName>viande de porc</objectName> rôtie, bouillie ou accommodée en <objectName>ragoût</objectName>. Les
                        <objectName>rôtis</objectName>, les <objectName>côtelettes</objectName>, la <objectName>galantine de cochon de lait</objectName>, le <objectName>fromage de cochon</objectName>,
                        sont connus de tout le monde. On prépare encore, suivant divers procédés,
                        les <objectName>rognons</objectName>, les <objectName>pieds</objectName>, la <objectName>langue</objectName>, la <objectName>hure</objectName>, et avec la <objectName>viande hachée</objectName> et
                        assaisonnée les charcutiers font des <objectName>cervelas</objectName>, des <objectName>saucisses</objectName> et des
                        <objectName>andouilles</objectName>. Les <objectName>cuissots</objectName>, salés et fumés, prennent le nom de
                           <term><objectName>jambons</objectName></term>.</p>
                     <p>La <objectName>viande de porc</objectName> et le <objectName>lard</objectName> se conservent longtemps lorsqu'ils ont été
                        salés ; dans cet état, ils forment la base de l<objectName>'alimentation</objectName> dans les
                        campagnes. </p>
                     <p>La <objectName>graisse de porc</objectName>, à l'état naturel, s'appelle le <term><objectName>lard</objectName></term> ; alors
                        elle est adhérente à la peau. Le <term><objectName>saindoux</objectName></term> provient de la
                        <objectName>graisse</objectName> fondue ; l'un et l'autre entrent comme <objectName>assaisonnements</objectName> dans quantité
                        de <objectName>plats</objectName>. Avec le <objectName>sang</objectName> du <objectName>porc</objectName>, mêlé à de la <objectName>graisse</objectName> coupée en menus
                        morceaux, et divers <objectName>assaisonnements</objectName>, on fabrique le <term><objectName>boudin</objectName></term>,
                        qu'on mange ordinairement grillé. </p>
                     <p>DES <objectName>RÔTIS</objectName>. — Pour obtenir un bon <objectName>rôti</objectName>, le premier soin est de proportionner
                        l'ardeur du feu à la nature des <objectName>viandes</objectName>. Le <objectName>bœuf</objectName> et le <objectName>mouton</objectName> demandent à
                        être saisis par un <objectName>feu</objectName> vif; cependant on ne hâtera pas trop la <objectName>cuisson</objectName> et on
                        diminuera le <objectName>feu</objectName> graduellement. Le <objectName>veau</objectName>, le <objectName>porc</objectName> exigent moins de <objectName>feu</objectName>. Dans
                        tous cas, il faut arroser souvent le <objectName>morceau</objectName> qu'on fait rôtir, et pour cela
                        on verse dans le <objectName>plat</objectName> ou dans la <objectName>lèchefrite</objectName> un demi-verre de <objectName>bouillon</objectName> avec
                        une pincée de <objectName>sel</objectName>.</p>
                     <p>Le <objectName>veau</objectName> doit être bien cuit, et il est mieux de l'oindre de <objectName>beurre</objectName> que de
                        <objectName>graisse</objectName>.</p>
                     <p>On <term>sert les <objectName>rôtis</objectName></term> sur un <objectName>plat</objectName> garni soit de <objectName>pommes de terre</objectName> ou
                        de <objectName>carottes</objectName> cuites dans le <objectName>jus</objectName> de la <objectName>viande</objectName>, soit de <objectName>cresson</objectName>. Ce <objectName>jus</objectName>,
                        recueilli dans la <objectName>lèchefrite</objectName>, se sert à part dans une <objectName>saucière</objectName>.</p>
                     <p>On <term>découpe les <objectName>rôtis</objectName></term> en <objectName>tranches</objectName> minces disposées sur un <objectName>plat</objectName>
                        qu'on fait circuler autour de la <objectName>table</objectName> ; la <objectName>saucière</objectName>, où l'on a placé une
                        <objectName>cuiller</objectName>, vient ensuite.</p>
                  </div>
               </div>
            </div>
         </div>
      </body>
   </text>
</TEI>