Roast Suckling Pig
|Dried sage||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|White bread loaf||2|
|Ground pepper||1⁄4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Onion||1 Large, chopped|
|Tart apple||1 , peeled and grated|
|Butter||1⁄2 Cup (8 tbs)|
Ask the butcher to clean the pig thoroughly.
Crumble bread into a large bowl, add water, and set aside to soak.
Cook onion in melted butter until limp.
Remove from heat and stir in sage, salt, pepper, and apple.
Squeeze moisture from bread and combine bread with onion mixture.
Fill the pig with this dressing and place in a kneeling position in a roasting pan.
Put a block of wood in its mouth and tie the legs in place.
Sprinkle skin with salt and cover ears and tail with foil to prevent charring.
Pour 1 cup hot water into the pan and roast pig in a preheated 325° oven for 3 1/2 to 4 hours or until tender when tested with a fork.
Baste frequently with pan drippings.
About 30 minutes before pig has finished cooking, remove foil.