STUFFED
SUCKLING PIG
Suckling
pig, 1 tbsp salt, 2 onions, 8 sweet pepper corns,
100 g (1/2 cup) butter, 2 loaves white bread,
1 glass (1 1/4 cup) milk, 4 eggs, 1 tbsp flour,
6 glasses (6 3/4 cups) stock or water,
1.5 glasses (1 3/4 cup) stock
Clean
the pig thoroughly. Boil the lungs and heart until tender
together with raw liver after removing the outer skin
and veining. Grind the chopped meat through a colander
and add 20 g (1 1/2 tablespoons) of butter rubbed until
foamy, loaves of white bread well soaked in milk, eggs,
salt and 4 ground pepper corns. Mix all well and fill
the cleaned pig’s cavity with the mixture. Sew the pig
up. Grease it with
