Roasted Pig

Ingredients

• a suckling pig
• 1 even tablespoonful salt
• ½ even teaspoonful pepper
• 1 cup boiling water

Method

1. 1

   Wash and dry the pig, season inside with salt and pepper, stuff with forcemeat, sew up.

2. 2

   Place in roasting pan, bend and skewer feet, pour boiling water into pan, cover with buttered paper, roast for about 2 hours, basting frequently.

3. 3

   Serve with horseradish garnish.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 222. The excerpt below is the record exactly as published.

a suckling pig is to keep the skin from blistering. Have the young animal well washed and dried, season the inside with 1 even tablespoonf ul salt and Y2 even teaspoonful pepper, then stuff it with sausage, oyster, or chestnut forcemeat, sew it up. Lay the little pig in a large roasting pan, bend the fore feet backward, the hind feet foreward, under and close to the body, then skewer them into proper position. Pour 1 cup boiling water into the bottom of pan, cover the entire animal with buttered paper, place in a medium-hot oven, baste frequently with its own gravy, removing and replacing the paper each time ; roast about 2 hours. (The skin should be crispy, and of a fine golden color.) When ready to serve, place the pig on a warm dish in the same position it lay in the pan, removing the skewers. Take 2 well-cleaned horseradish roots, shave them with a knife into nar- row ribbons, color half of them to a delicate pink, and leave the other half white ; put a little of the horseradish in its mouth, and lay the remaining around it. (In carving, cut off the head, split down the back, take off hams and shoulder, and divide the ribs ; serve to each person some of the dressing.) Semove the fat from the gravy, mix 1 tablespoonf ul cornstarch with V^ cupful cold water, 382 MEATS. add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make a creamy sauce, boil 3 minutes, then strain and serve. Snckling Pig with Apple Dressing.— Season the inside of a well- cleaned suckling pig with 1 even tablespoonful salt

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