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 butter and put into the oven for 1 to 1.5 hours frequently pouring it with boiling water of stock. Garnish with soaked paradise apples, red whortleberries, greens and salads of fresh vegetables.
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