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Whole Roast Suckling Piglet
By Pig on a Spit - Apr 30, 2008 |
 
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Whole roasted piglet is the favorite meat for Thanksgiving or Christmas dinner and even parties and barbecues.
When properly prepared and attractively garnished, roasted piglet offers a pleasing change from the meat usually served on such days.
Preparing the Piglet:
To be suitable for roasting, a suckling pig should be not more than 1 month or 6 weeks old and should not weigh more than 7 or 8 pounds after it is cleaned. You or your butcher should prepare it for cooking by scalding off the hair, washing the pig thoroughly, inside and out, and withdrawing the entrails of the animal through an incision made in the under part of the body.
When the cleaned suckling pig is taken home, wash it thoroughly, within and without, wipe it dry, and fill it with stuffing.
Making the Stuffing:
To make a stuffing suitable for this purpose, season 2 quarts of fine bread crumbs with 4 tablespoonfuls of chopped onion, 2 teaspoonfuls of salt, 1 teaspoonful of pepper, and cupful of melted butter. Mix thoroughly and add 3 beaten eggs. If the stuffing needs moisture, add water or milk.
Stuff the pig firmly with this stuffing, using every effort to restore its original shape. Then sew up the opening and truss the animal; that is, draw the hind legs forwards and bend the front legs backwards under the body, and skewer and tie them into place.
With the piglet in this shape, wipe it off with a damp cloth, dredge it with flour, and place it in a dripping pan, adding 1 cupful of boiling water in which 1 teaspoonful of salt has been dissolved.
Cooking the Piglet:
Roast in a moderate oven or cook underground hangi style for at least 1 1/2 hours, or 20 minutes for each pound of pig. Basting frequently, first with butter and water and later with drippings.
When the pork skin begins to brown slightly, rub over it a clean piece of cloth dipped in melted butter. Repeat this operation every 10 minutes until the meat is well done.
Serving the Whole Piglet:
Then remove the suckling to a hot platter and garnish with parsley, lettuce, celery, or fried or baked apples. If a more ornamental garnishing is desired, place an apple or lemon in the mouth and use cranberries for the eyes.
In carving, cut the head off, split through the spine lengthwise, remove the legs, and cut the ribs so as to form chops.
This page is from our Cook Pork Underground category.
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