• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Suckling pig

  2. 11-14 lb

  3. Salt, marjoram and Caraway seeds

  4. 1 cup Butter/bacon fat; melted or pounds Sliced bacon

  5. 1 Bottle of dark beer

  6. Stock; or water as necc'y

  7. 1 tablespoon Flour; in a little water

  8. cup Sour cream

  9. optional

Instructions Jump to Ingredients ↑

  1. Eviscerate, clean, wash and pat the pig dry. Rub inside of pig with salt, marjoram and caraway seeds. Stuff the cavity with crumpled aluminum foil to prevent the meat sinking. Place the front legs forward with the feet under the head, position the rear legs and tie with string. Rub the outside with the seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth open with a stick or raw potato so that you can stuff it with apple later. Pierce the skin all over with a fork so that the fat will drain off.

  2. Lay pig on a rack in an open roasting pan; pour in enough water to cover the bottom of the pan. To keep pig well greased as it cooks, either brush it with butter or bacon fat every 15 min or lay strips of bacon across its back, replacing them with more as they become crisp. Add more water as needed and pierce the skin with a fork at each basting.

  3. Sear the piglet in a hot oven, then roast in a moderate oven as follows: preheat oven to 450, put piglet in oven for 20 min and then reduce heat to 350. Alternatively start in a 350 oven for a moister pig with a less crispy skin. Allow 25-30 min per pound; the meat should be white with no pink juices but not dried out.

  4. If the meat browns too quickly cover with foil except when basting.

  5. For the last half hour remove the foil from the ears and tail.

  6. Towards the end baste frequently with beer for a browned crispy skin.

  7. To serve, cut trussing from the legs and place the pig on a large platter. Remove the wood block or potato and insert an apple or an unpeeled lemon. You can further garnish by cutting a circle around the neck and covering it with a wreath of leaves or [at Christmas] holly.

  8. Make a simple gravy by skimming the excess fat from the pan juices and adding stock or water as required. Bring the gravy to a boil and scrape the coagulated pan juices with a wooden spoon. Thicken with flour and optionally add sour cream.

  9. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller Submitted By JIM WELLER On 12-20-95


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