Roast Suckling Pig
|Freshly ground black pepper||1 Teaspoon|
|Powdered thyme||3⁄4 Teaspoon|
|Fruit-almond stuffing||1 Cup (16 tbs)|
|Dry mustard||2 Teaspoon|
1. Preheat oven to moderate (350° F.).
2. Wash the pig thoroughly under cold running water and dry inside and out with paper towels. Mix the salt, pepper and thyme and rub the mixture over the inside of the pig. Fill the cavity with the stuffing and run skewers through both sides of opening, lacing it with strings to close. Place a raw potato or a tightly packed ball of aluminum foil the size of an apple in the pig's mouth. Cover the ears with small pieces of brown paper.
3. Place a piece of heavy-duty foil about twelve inches longer than the pig on a rack placed diagonally in an open roasting pan. Place the pig on the foil with the back legs forward. Turn the foil up loosely around the pig.
4. Place in the oven and roast three and one-half to four hours, or about eighteen minutes per pound. About fifteen minutes before the pig is done, mix the mustard with three tablespoons water and brush over the skin.
5. Transfer the pig to a hot platter and remove the skewers, lacings and covering on the ears. Replace the foil in the mouth with a small apple. Place cranberries or cherries in the eyes and parsley in or around the ears.
6. Pour the drippings in the foil into a saucepan and skim off the fat. Reheat and serve as a sauce.
7. For carving purposes, place the platter before the host with the head to his left.