Post by April B. on Apr 1, 2004 12:33:59 GMT -6
ROAST SUCKLING PIG (old-time recipe)
1 pig (should be from three to six weeks old.)
Wash and wipe inside and out, rub over the inside with
salt, and, if desired, black pepper. Fill the cavity
with a chestnut or rice dressing, or with an apple and
celery dressing, and sew up the slit made in dressing
the pig. Wrap the ears and the tail, curled over the
back, in buttered papers, fastening each securely with
two pins. Put a cork in the mouth to hold it open.
Tie two or three strips of cotton around the pig to
hold it in an upright position, resting on the legs
pressed forward. Rub the outside with olive oil, salt
and pepper, and dredge with flour.
Set to cook in a moderate oven. Baste with the fat in
the pan or with melted butter. Brown in a hot oven
(450 to 500 degrees) for 20 to 30 minutes, then cook at
about 350 to 375 degrees, allowing one half hour per
pound. Turn the pig occasionally that all sides and
the under part may be evenly cooked. The exterior
should be nicely browned and very crisp. Baste
carefully to prevent cracking too much during the last
half hour.
Make the gravy with the "pan brown" (be sure it is
brown, reduce over the stove if necessary), and cider,
allowing not more than 1 1/2 tablespoons each fat and
flour for each cup of gravy needed, pouring off the
excess fat for future use.
The customary decoration includes a lemon or small red
apple in the mouth, cranberry eyes and a wreath of
parsley round the neck. Since the meat is rich, an
accompaniment salad is often served with it. Unless
apple dressing is used, serve with apple sauce or baked
apples or with apple, cabbage and celery salad
accompaniment, or a red apple salad or orange salad. If
it is not stuffed with rice, serve rice cooked with
tomato, grated cheese and broth around the pig (if
platter is big enough), or in a casserole.
For a menu, you might begin the dinner with a clear
consomme or an oyster thingytail. With the pig serve
rice or potatoes, creamed onions, and spinach or peas.
If you serve applesauce or baked apples with the pig
you could have a green salad or a light jellied
vegetable salad as a separate course. For dessert I
suppose you will want plum pudding or mince pie. A
small helping of ice cream is good with either. A
foamy sauce or a yellow lemon sauce would be good with
the pudding if you don't serve ice cream. Hot rolls,
celery, olives, nuts, bon bons and coffee can be used
at discretion.
1 pig (should be from three to six weeks old.)
Wash and wipe inside and out, rub over the inside with
salt, and, if desired, black pepper. Fill the cavity
with a chestnut or rice dressing, or with an apple and
celery dressing, and sew up the slit made in dressing
the pig. Wrap the ears and the tail, curled over the
back, in buttered papers, fastening each securely with
two pins. Put a cork in the mouth to hold it open.
Tie two or three strips of cotton around the pig to
hold it in an upright position, resting on the legs
pressed forward. Rub the outside with olive oil, salt
and pepper, and dredge with flour.
Set to cook in a moderate oven. Baste with the fat in
the pan or with melted butter. Brown in a hot oven
(450 to 500 degrees) for 20 to 30 minutes, then cook at
about 350 to 375 degrees, allowing one half hour per
pound. Turn the pig occasionally that all sides and
the under part may be evenly cooked. The exterior
should be nicely browned and very crisp. Baste
carefully to prevent cracking too much during the last
half hour.
Make the gravy with the "pan brown" (be sure it is
brown, reduce over the stove if necessary), and cider,
allowing not more than 1 1/2 tablespoons each fat and
flour for each cup of gravy needed, pouring off the
excess fat for future use.
The customary decoration includes a lemon or small red
apple in the mouth, cranberry eyes and a wreath of
parsley round the neck. Since the meat is rich, an
accompaniment salad is often served with it. Unless
apple dressing is used, serve with apple sauce or baked
apples or with apple, cabbage and celery salad
accompaniment, or a red apple salad or orange salad. If
it is not stuffed with rice, serve rice cooked with
tomato, grated cheese and broth around the pig (if
platter is big enough), or in a casserole.
For a menu, you might begin the dinner with a clear
consomme or an oyster thingytail. With the pig serve
rice or potatoes, creamed onions, and spinach or peas.
If you serve applesauce or baked apples with the pig
you could have a green salad or a light jellied
vegetable salad as a separate course. For dessert I
suppose you will want plum pudding or mince pie. A
small helping of ice cream is good with either. A
foamy sauce or a yellow lemon sauce would be good with
the pudding if you don't serve ice cream. Hot rolls,
celery, olives, nuts, bon bons and coffee can be used
at discretion.
