Suckling Pig

Prosię Pieczone


  • 1 suckling pig
  • Fat for brushing
  • 1 apple
  • Salt and white pepper
  • 1 potato


Clean pig, wash well inside and out with clear water. Rub well with salt. Sprinkle with white pepper inside and out. Stuff the cavity with dressing and sew up with linen thread or white cord. Cover ears and tail with pieces of well-greased paper. Place in roaster, brush with a little fat and roast at 375° for 2 ½ hours, basting every 15 minutes. Pig's mouth should be opened and a potato inserted. After roasting, remove the potato and place an apple in the mouth. If you want the skin of the pig to be soft, baste with hot stock; if you want it to be crusty, baste with oil or melted butter. Remove pig to hot platter and garnish with parsley or watercress.


  • 1 loaf dry white bread
  • Pig's liver
  • 2 eggs
  • 4 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon parsley, minced
  • 1 onion
  • 1 teaspoon celery salt

Soak bread in milk. Press out surplus moisture and flake with fork. Chop onion and saute in butter, add chopped liver. Combine all ingredients and toss lightly.