Butter Roast Suckling Pig Recipe
Ingredients
| 1 10-lb. Suckling pig | ||
| 1 Ige. onion, minced | ||
| Butter | 3/4 Cup (16 tbs), melted | |
| 2 18-oz. loaves bread | ||
| Sage | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Red apple | 1 Small | |
| Cranberries | ||
Directions
Rinse inside of prepared pig; pat dry.
Saute onion in 1/2 cup butter; soak bread in 3 cups water.
Combine onion, bread, sage, salt and pepper.
Fill pig lightly with dressing; secure opening.
Tie legs in place; put piece of wood in mouth and place pig in kneeling position in roasting pan.
Sprinkle with additional salt.
Pour 1 cup hot water in pan.
Place foil over ears and tail.
Bake at 325 degrees for 3 hours and 30 minutes, basting frequently with remaining butter.
Remove foil; bake for 30 minutes longer or until pig is tender.
Place pig in kneeling position on hot platter.
Remove block; place apple in mouth and cranberries in eye sockets.
Saute onion in 1/2 cup butter; soak bread in 3 cups water.
Combine onion, bread, sage, salt and pepper.
Fill pig lightly with dressing; secure opening.
Tie legs in place; put piece of wood in mouth and place pig in kneeling position in roasting pan.
Sprinkle with additional salt.
Pour 1 cup hot water in pan.
Place foil over ears and tail.
Bake at 325 degrees for 3 hours and 30 minutes, basting frequently with remaining butter.
Remove foil; bake for 30 minutes longer or until pig is tender.
Place pig in kneeling position on hot platter.
Remove block; place apple in mouth and cranberries in eye sockets.
Chef
