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

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 (

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

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Roast sucking pig

Ingredients

Method

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