Roast Sucking Pig

Ingredients

• A sucking pig for roasting
• two or three handfuls of stale bread-crumbs
• an ounce of butter
• the yolks of two eggs
• after the sage and onions have been fried
• salt to taste
• pepper to taste
• nutmeg to taste
• a spoonful of blanched chopped parsley
• half a pint of Espagnole sauce or some good gravy
• two ounces of butter
• the juice of a lemon

Method

1. 1

   Fill the paunch of the pig with stuffing made from fried sage, onions, bread-crumbs, butter, and egg yolks.

2. 2

   Roast the pig on a spit for about two hours, basting frequently with olive oil.

3. 3

   After roasting, remove from the spit, cut off the head, and split the pig down the back.

4. 4

   Serve with gravy made from the brains, parsley, Espagnole sauce, butter, salt, pepper, and lemon juice.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 119. The excerpt below is the record exactly as published.

nutmeg to taste; mix well together with a wooden spoon, on the fire ; spread a well- buttered pudding-cloth; place the pur^ in the centre of it ; with the left hand draw the corners up, and with the right tie round the pudding with string; put it again PRACTICAL HOUSEHOLD COOKERY. 275 with the pork liquor to boil for an hour; then carefully turn it out on a dish without breaking, and serve. 567. ROAST SUCKING PIG. A sucking pig for roasting should not be more than three weeks old, for after that the meat loses delicacy. Have the pig properly scalded, drawn, cleansed, and the pettitoes cut off before leaving the pork-butcher's. Fill the paunch with a stuffing similar to the one for roast neck of pork ; to which add, after the sage and onions have been fried, two or three handfuls of stale bread-crumbs, an ounce of butter, and the yolks of two eggs ; stir well and mix together over the fire for five minutes. When the sucking pig is well stuffed saw the paunch with twine; give it its usual shape, and carefully fasten it at each end on the spit with small iron skewers run through the shoulders and hips; put the spit with the meat to roast before a bright fire for about two hours, taking care to often baste it with a paste-brush dipped in olive-oil, as this style of basting gives more crispness to the skin and an even and good colour to the pig. When the meat is done remove from the fire and the spit. Cat off the head and split in two; put the brains in a small stewpan; trim off the snout and jaws, leaving only the cheeks and ears, and keep these hot ; divide the meat of the pig straight down the back to the spine with a sharp knife, and finish it with a meat- saw ; place the two sides on a hot dish, without disturbing the stuffing, take the twine or thread away, place the cheeks and ears at each end of the dish, pour some good brown gravy under, and serve with the following sauce: — Add to the brains set apart a spoonful of blanched chopped parsley, half a pint of Espagnole sauce or some good gravy, two ounces of 276 PRACTICAL HOUSEHOLD COOKERY. butter, salt and pepper to taste, and the juice of a lemon ; stir this well together over the fire, and when nearly boiling pour it in a sauce-boat. Note, — Tomato, Robert, Ravigote, or Italian sharp sauce can be substituted for this saiice. 568. ROAST SUCKING PIG A LA PROVENgALE. Koast a quart of large chesnuts; remove their skins while hot, and pound them in a mortar with three ounce^s of butter

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