Roast Suckling Pig With Carrot Recipe
Ingredients
| 1 suckling pig, 10 lbs. drawn weight | ||
| Salt | To Taste | |
| Onions | 3 Pound, peeled | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| 6 tablesp. melted fat or salad oil | ||
| 2 tablesp. powdered sage | ||
| Pepper | 1/2 Teaspoon | |
| Carrot | 1 | |
Directions
Order pig cleaned and ready for roasting.
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.
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.
Chef
