Ingredients

  • 1 suckling pig, 3–4 lbs
  • 1–2 spoons butter for basting

For stuffing

  • liver and pluck
  • 10 allspice
  • 10 black peppercorns
  • lb butter
  • 10 cloves
  • 2–3 pieces sugar
  • 2 eggs
  • ½ glass currants
  • salt
  • ½ French roll

Method

Clean thoroughly a whole, small suckling pig and rub it with salt, both inside and out. Stuff the pig, sew it up, and cook on a spit over a large fire, basting frequently with 1–2 spoons of butter. Keep turning the pig until the outer skin is well browned.

A suckling pig may also be cooked in a dripping pan in the oven. Line the pan with crisscrossed birch sticks, place the suckling pig on top with its legs tucked in, and cook for a full hour, basting with butter ( lb).

The stuffing is prepared as follows: Boil the liver and pluck of the suckling pig. Chop up the meat, pound it in a mortar, and rub through a fine sieve. Add 1 spoon butter, 3 egg yolks, currants, cloves, pepper, a little sugar, and ½ French roll soaked in water and squeezed out. Mix well and pound everything together. Stuff the suckling pig with this mixture. If you have a large (6–8 lb) suckling pig, cut off the head and feet, etc., which will weigh about 3 lbs. Use the cut-off parts for soup and stuff and roast the middle section as indicated above.

This suckling pig is sometimes served cold, especially on Easter Sunday. To stuff and roast a whole, large suckling pig, double the ingredients for the stuffing and add a piece of calf’s liver.

Usually a roast suckling pig is stuffed with thick buckwheat kasha.

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