Roast sucking pig

Name: Roast sucking pig
Yield: To Serve a Large Party
Cuisine: France
Ingredients: 850 ml (1½ pints) good beef or chicken stock, home-made or made with stock cubes; juice of ½ a lemon; 25 g (1 oz) flour; 850 ml (1½ pints) good beef or chicken stock, home-made or made with stock cubes; 100 g (4 oz) sugar; 12 cloves; 275 ml (½ pint) red wine; 225 g (8 oz) currants; 2 small onions; 675 g (1¾ lb) fresh blade of pork; 75 g (3 oz) butter; 12 thin slices of bread with crusts removed; salt and pepper; salt and pepper; 1 teaspoon finely chopped sage; generous grating of nutmeg; 2 5- cm (2- in) cinnamon sticks; 100 g (4 oz) butter; 75 ml (3 fl oz) oil; 1 sucking pig weighing about 7 kg (15 lb); ½ teaspoon powdered cinnamon; 6 peppercorns, pounded; 1 teaspoon fresh chopped herbs - sage, basil and thyme; 2 teaspoons salt; 1 teaspoon fresh chopped herbs - sage, basil and thyme; 1 teaspoon fresh chopped herbs - sage, basil and thyme; 150 ml (¼ pint) double cream; 1 teaspoon fresh chopped herbs - sage, basil and thyme

Preparation info

To Serve
a
Large Party

Difficulty
Complex

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

1 sucking pig weighing about 7 kg (15 lb)
100 g (

Europe
France
United Kingdom
Howgate
Main course
England

Method

Meg Dods, proprietress of the Border Inn at Howgate, famous favourite haunt of Sir Walter Scott, wrote in 1829: ‘A sucking pig, un cochon de lait, France and England, natural enemies on the relative merits of ragouts and roast beef, are in brotherhood here. The age on which every gourmand, whether insular or continental, sets his seal, is from 10 days to double that number.’ Should you w