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Roast Sucking-pig

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Chop
  2. Salad oil
  3. 3 oz. of bread-crumbs
  4. Water
  5. Rub
  6. 2 oz. of butter
  7. Salt
  8. Onion
  9. Roast
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Put a sucking pig, as soon as it is killed, in a basin of hot, but not boiling, water, for two minutes ;
  2. then rub off the hairs with a cloth ;
  3. if they do not come off’ easily, put the pig in the water for one minute more ;
  4. make a slit down the belly ;
  5. take out the entrails ;
  6. clean and singe the ])ig, and steep it in cold water for twenty-four hours ;
  7. after which, drain and dry it thoroughly with a cloth.
  8. Make some stuffing as follows : Chop a large onion together with about a dozen sage-leaves ;
  9. blanch the whole in boiling water for five minutes ;
  10. drain, and put it in a stewpan with 2 oz.
  11. of butter ;
  12. stir over the fire, and simmer for ten minutes ;
  13. then add 3 oz.
  14. of bread-crumbs ;
  15. season with salt and pcjipcr ;
  16. mix thoroughly, and fill the inside of the pig witli the stufTing ;
  17. sew it up with fine twine ;
  18. truss the legs back, and put the pig on tiie spit to roast, before a clear fire, basting it witli salad oil ;
  19. When the pig is done, take it off the spit ;
  20. put it on a dish, and serve witli Poivrade Sauce, in a boat.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
  • Pastry brush