Raisin Stuffing For Suckling Pig
|Raisins||1 Cup (16 tbs), soaked in warm water for 10 or 15 minutes and drained|
|Salt pork||1⁄4 Pound, with the rind removed, cut into pieces|
|Onion||1 Large, chopped|
|Carrot||1 , chopped|
|Ribs||2 , chopped|
|Celeriac||1⁄2 , chopped|
|Parsley root||1⁄2 , chopped|
|Parsnip||1 , chopped|
|Parsley||2 Tablespoon, chopped|
|Water||1⁄2 Cup (8 tbs)|
|Eggs||3 (The Yolks Separated From The Whites, The Yolks Lightly Beaten, The Whites Stiffly Beaten)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Teaspoon|
Place the prepared vegetables and parsley with the pig giblets and salt pork in a pan.
Season with a little salt, add the water and half of the butter, bring to a simmer and cover tightly.
Remove the liver after about 15 minutes and reserve it; the other meats will take about 15 minutes longer.
When done, put everything including the liver through the fine blade of a food grinder together with the roll or bread.
Melt the remaining butter, combine with the egg yolks, and add the bread crumbs, pepper, nutmeg, sugar and raisins.
Combine with the meat mixture and mix thoroughly.
Finally fold in the beaten egg whites and mix lightly.