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Roast Suckling Pig With Carrot Recipe
|Dressed suckling pig||10 Pound (1 In Number)|
|Peeled sliced onion||3 Pound (12 Cup)|
|Soft bread crumbs||2 Cup (32 tbs)|
|Melted fat/Salad oil||6 Tablespoon|
|Powdered sage||2 Tablespoon|
Calories 539 Calories from Fat 308
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 11.6 g58.2%
Trans Fat 0 g
Cholesterol 149 mg
Sodium 171.8 mg7.2%
Total Carbohydrates 10 g3.3%
Dietary Fiber 2 g7.8%
Sugars 3.3 g
Protein 46 g91.2%
Vitamin A 12.3% Vitamin C 11.8%
Calcium 9.1% Iron 14.5%
*Based on a 2000 Calorie diet
Wash well, dry and rub 1 tablesp salt on the inside.
Meanwhile cook onions in 1" boiling salted water until tender; drain and chop.
Add the crumbs which have been sauteed in 3 tablesp of the melted fat until a light brown, the sage, pepper, 2 teasp salt, and remaining melted fat.
Use to stuff pig, then sew up.
Skewer legs into position with forefeet forward, and hind feet backward.
Force mouth open, and place a block between the teeth.
Oil 2 sheets of paper and pin about ears.
Sprinkle pig with salt, rub it over with oil, dredge with flour, and arrange in an uncovered roaster on a trivet.
Roast as indicated in Pork Roasting Temperatures, removing paper from ears during the last half hour.
In serving, substitute a carrot or small apple for the wood block.
A cranberry may be placed in each eye.