Roast Suckling Pig
|Suckling pig||12 Pound|
|Bread dressing||10 Cup (160 tbs)|
|Flour||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Red apple||1 Small|
|Lemon leaves/Holly leave||2 Tablespoon|
1. Have the butcher clean the pig for stuffing. At home go over the pig with a scrubbing brush and lukewarm water; rinse the inside cavity with fresh cold water. Dry the pig inside and out with a soft, clean towel.
2. Rub the inside cavity with 1 tablespoon salt. Prick the back of the pig with a kitchen fork to release some of its fat when it bakes. Rub the outside with the remaining tablespoon of salt mixed with the flour and pepper.
3. Make 10 cups of Bread Dressing but omit butter or other fats and do not add seasonings according to the recipe but according to taste, since doubling or tripling seasonings is not always successful. Fill this dressing into the pig's cavity and sew up the opening.
4. Start oven, set at Moderate, 350° F. Place the pig in a large, open roasting pan; fold the legs under or, if the pan is large enough, stretch the front legs forward and the back legs backward. Place a small block of wood in the pig's mouth to keep it open, and cover the pig all over with oiled paper or parchment paper. Pour- water around the pig. Roast at the rate of 35 minutes per pound; 1 hour before the pig is done, remove the parchment and baste every 10 minutes with drippings in the pan.
5. When the pig is done, remove it to a large, warmed platter, replace the block of wood with a small red apple and fill the eye sockets with raw cranberries. It is traditional to place a small wreath of green leaves around the pig's neck.
6. Pour off excess fat in the roasting pan and make gravy from drippings in the pan.
7. To carve the pig, cut off the legs as is done in carving a turkey. Make a single cut from head to tail and cut between the ribs to separate the chops. Then serve like a crown roast. A 10-pound pig serves 12 generously and there will be leftover meat for other dishes.