749 Roast stuffed suckling pig

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

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 i