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Roast Suckling Pig With Carrot

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  Dressed suckling pig 10 Pound (1 In Number)
  Salt To Taste
  Peeled sliced onion 3 Pound (12 Cup)
  Soft bread crumbs 2 Cup (32 tbs)
  Melted fat/Salad oil 6 Tablespoon
  Powdered sage 2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Carrot 1

Order pig cleaned and ready for roasting.
Wash well, dry and rub 1 tablesp salt on the inside.
Meanwhile cook onions in 1" boiling salted water until tender; drain and chop.
Add the crumbs which have been sauteed in 3 tablesp of the melted fat until a light brown, the sage, pepper, 2 teasp salt, and remaining melted fat.
Use to stuff pig, then sew up.
Skewer legs into position with forefeet forward, and hind feet backward.
Force mouth open, and place a block between the teeth.
Oil 2 sheets of paper and pin about ears.
Sprinkle pig with salt, rub it over with oil, dredge with flour, and arrange in an uncovered roaster on a trivet.
Roast as indicated in Pork Roasting Temperatures, removing paper from ears during the last half hour.
In serving, substitute a carrot or small apple for the wood block.
A cranberry may be placed in each eye.

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Roast Suckling Pig With Carrot Recipe