Roast suckling pig

(Recipe #111, pages 104 – 105)

After the pig has been slaughtered, cleaned, and washed, cut off the feet and remove the eyes. Rub the cavity thoroughly with salt, dry the exterior, mount the pig lengthwise on a wooden skewer, and place it in a roasting pan with water. Brush frequently with pork fat or good-quality oil and pierce the skin with a larding needle to prevent blisters from forming.

Unlike other roasts, a suckling pig is not basted; it is also not sprinkled with salt until the skin has become golden brown and crust. Then brush it once more with pork fat; when it has roasted for an hour, serve it piping hot without gravy, with a lemon in its mouth.

Serve the following as a side dish: Boil the lungs, chop them together with the liver and heart and simmer in butter until done. Lightly brown a tablespoon of flour in butter and stew shallots in the butter, then stir in some meat broth to make a thin pulp; add salt, nutmeg, allspice, lemon juice, and some finely chopped lemon peel, and simmer until done.

Translated by David Green.

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