Roast suckling pig

• 1 suckling pig about 1.25 kg (2½ lb)
• flour
• 50

Soak the piglet for a few minutes in cold water then wash thoroughly. Cover with boiling water and let soak for 2-3 minutes. Pull out all the remaining hairs, taking care not to damage the skin. Rub with flour, then singe the surface. Cut open, gut and wash thoroughly; then, working from the inside and using a sharp knife, cut out all the bones of the torso leaving the head and the legs intact.