| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 20 |
lb |
Suckling pig, deboned and cleaned |
| 3 |
tb |
Crushed peppercorns |
| 2 |
tb |
Rosemary |
| 2 |
tb |
Crushed bay leaf |
| 1 |
tb |
Sage |
| 1 |
tb |
Basil |
| 3 |
tb |
Salt |
| 4 |
oz |
Olive oil |
| 1 |
c |
Red wine |
| 4 |
oz |
Red wine vinegar |
INSTRUCTIONS
This came from the recipe request board at Mimi's Cyberkitchen.
Preheat oven to 400F. Wash the pig inside and out. Flatten the pig and
season the inside with the seasonings. Now roll back up and tie with heavy
string, securely.Place in a large roasting pan on top of a rack. Rub the
skin of the pig with the oil and place in the oven for 90 minutes. Lower
the heat to 350F. Baste the pig with the juice at the bottom of the pan and
then add the wine and vinegar to the pan. Return to the oven and cook for
another 10 to 15 minutes per pound. Baste 2-3 times during the baking.
Don't squeeze the pig because the skin is crunchy and it will break.
To serve, place whole pig on a large platter and garnish with sliced apples
and parsley. Serves many people.
Posted to FOODWINE Digest 28 Nov 96
From: Leslie Duncan <duncan@VIANET.ON.CA>
Date: Fri, 29 Nov 1996 13:35:40 -0500
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”