Suckling Pig with Apple Sauce

Ingredients

• a small, tender, suckling pig
• two pinches of salt
• one good pinch of pepper
• the third of a pinch of grated nutmeg
• half an ounce of butter
• half a cupful of cold water
• a pint of hot apple sauce

Method

1. 1

   Clean the pig's interior, season it, and fry the chopped liver in butter.

2. 2

   Stuff the pig with forcemeat, sew it up, and place it in a roasting pan with cold water.

3. 3

   Cover with buttered paper and roast for two hours, basting frequently.

4. 4

   Serve with hot apple sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 198. The excerpt below is the record exactly as published.

a small, tender, suckling pig (reserving the. liver); drain it well. Season the interior with two pinches of salt, one good pinch of pepper, and the third of a pinch of grated nutmeg. Chop up the liver very fine, and fry it in a saucepan, with half an ounce of butter, for five minutes. Stuff it with Amer- ican forcemeat (No. 229), then sew up the aperture with a kitchen-needle. Have a roasting-pan ready, sprinkle into it half a cupful of cold water, then lay in the pig, so that it rests on its four legs. Completely cover all around with a buttered paper, then put it into a moderate oven, and let cook for two hours; baste it frequently, while cooking, with its own gravy. Remove it to a hot dish, untie, skim the fat from the gravy, and strain the lean part of it over the pig. Serve with a pint of hot apple sauce

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