Roast suckling pig
Roast suckling pig
Ingredients/Components
- butter or oil - 1 item
- sage and onion stuffing - 1 item
- a suckling pig not more than 3 weeks old
- thick cream optional - 1 item
How to make roast suckling pig:
Stuff the pig, then sew up the opening with fine string. Brush entire surface with oil or melted butter and wrap in several folds of well-greased grease-proof paper. Draw the legs well back and tie in a good shape. Roast in moderate oven (350°) according to size, allowing 25 minutes per pound and 25 minutes over. Baste every 1/2 hour.Before serving, remove the paper and brush with salad oil or thick cream to improve the color and crisp the surface. Before serving, cut off the head and split the pig down center back. Lay the 2 halves on a dish. Divide the head and place 1/2 at each end of the dish.
Usual accompaniments are brown sauce, applesauce and sometimes, hot currants. The currants should be washed and scalded the day before to make them plump and then dried.
Recipe categories: For large groups, Oven, Roast.
Rating:
Related ingredients:
sugar, milk, salt, stick margarine, vegetable oil
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