Spanferkel a la French Style

Ingredients

• 1 suckling pig
• Salt
• pepper
• 2 tbsps. of butter
• ½ lb. finely chopped pork
• 1 egg

Method

1. 1

   Wash and dress the pig, rub it with salt inside and outside.

2. 2

   Chop liver, lungs, and heart finely, mix with butter, egg, salt, pepper, and lemon juice, then stuff into the pig and sew it up.

3. 3

   Brush with salad oil and roast slowly for 1.5 to 3 hours, adding water as needed.

4. 4

   Garnish with lemon slices and serve with gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 41. The excerpt below is the record exactly as published.

SPANFERKEL A LA FRENCH STYLE. Quantity for 8 — 10 Persons. 1 suckling pig Salt, pepper Liver, lungs and heart 2 tbsps. of butter % lb. finely chopped pork 1 egg

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