Roast a Sucking Pig

Ingredients

• In selecting a pig for the table, one four weeks old is to be preferred
• a mixture of two or three onions, say half a pînt when sliced and chopped
• a dozen leaves of sage
• half a pint of bread crumbs if the pig is small
• if a large one, put a pint of crumbs
• a quarter of a pound of butter
• the yolks of four eggs

Method

1. 1

   Prepare the pig, stuff with onion, sage, bread crumbs, butter, and eggs.

2. 2

   Roast in the oven, basting often with olive oil and dusting with sugar.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 34. The excerpt below is the record exactly as published.

ROAST A SUCKING PIG. In selecting a pig for the table, one four weeks old is to be preferred. Let the pig be prepared in the usual way by the butcher, that is scalded, drawn, etc. Stufif it with a mixture of two or three onions, say half a pînt when sliced and chopped, and a dozen leaves of sage, pepper and sait; set this to simmer on the fire, tlien throw in half a pint of bread crumbs if the pig is small — if a large one, put a pint of crumbs — a quarter of a pound of butter, and the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.