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