Roast Suckling Pig

Ingredients

• For roast suckling pig use only the very young pigs not over six weeks old.
• place a red apple in mouth of pig
• serve with candied sweet potatoes
• and apple sauce

Method

1. 1

   Scald them by immersing in very hot water (not boiling) for 1 minute.

2. 2

   Remove from the water and use a very dull knife to scrape off hair in order that skin will not be broken.

3. 3

   Then cut a slit from the bottom of the throat to the hind legs and remove the entrails and organs, being careful not to break the brains.

4. 4

   Wash thoroughly in cold water and chill.

5. 5

   Fill with any desired poultry stuffing and sew opening.

6. 6

   Roast in a moderate oven (350° F.) from 3 to 4 hours.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 16. The excerpt below is the record exactly as published.

Roast Suckling Pig For roast suckling pig use only the very young pigs not over six weeks old. Scald them by immersing in very hot water (not boiling) for 1 minute. Remove from the water and use a very dull knife to scrape off hair in order that skin will not be broken. Then cut a slit from the bottom of the throat to the hind legs and remove the entrails and organs, being careful not to break the brains. Wash thoroughly in cold water and chill. Fill with any desired poultry stuffing and sew opening. Roast in a moderate oven (350° F.) from 3 to 4 hours. When serving place a red apple in mouth of pig and serve with candied sweet potatoes and apple sauce

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