This is the great Easter dish in Poland, and Easter is not Easter without stuffed sucking pig. The sucking pig should not be over 6 weeks old. It is stuffed with the following uncooked ingredients: 2 goose livers, 6 ozs. of truffles or mushrooms, 2 onions, a few tablespoons of meat glaze, 2 raw eggs, parsley, dill, marjoram, tarragon, 6 ozs. of butter, salt and pepper. The ingredients should be chopped, and the butter and meat glaze melted. Mix all in a basin, stuff the pig and sew it up. Roast for 1 to 1½ hours, or till well done, basting frequently. When ready, serve with a purée of potatoes mixed with cream, and serve the strained bastings as sauce.