Roast Sucking Pig Recipe

Instructions

1. Wipe the pig thoroughly, stuff it, and sew up the slit securely with soft cotton.
2. Truss it like a hare, with the fore-legs skewered back and the hind-legs drawn forward.
3. Rub it over with clarified butter, or fresh salad-oil, and put it into a moderately hot oven.
4. Baste constantly, or the crackling will be blistered and burnt, instead of crisp and brown.
5. The middle part requires less roasting than the ends.
6. It is usual to keep turning the roast, being quick so as not to cool the oven.
7. Baste thoroughly whilst it is roasting.
8. When it is cooked, remove to a platter and keep hot.
9. Remove the fat from the gravy which has dropped from the pig, and, when it can be obtained, add a cup of good veal or beef gravy, together with a little cayenne, lemon juice, and grated nutmeg.
10. To thicken sift in a little flour, making a rich brown sauce.
11. Tomato, poivrade, piquant, provencale, bread, apple, and the old-fashioned currant sauce are all served with sucking-pig.
12. Time to roast, according to size: a three-weeks-old pig, two hours.
13. Sufficient, a three-weeks-old pig for eight or nine persons.