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Categories: Roast - Main - Party Food - All Day Recipe
From: Wilma Swede
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Ingredients

Ingredient Amount Notes
Whole Pig 22 lbs  
Salt    
Brandy 1 oz  
Mushrooms ½ lb Chop - Saute
Bread Cubes 3½ cups Soft
Butter ⅓ cup Melted
Garlic Touch  
Apple 1 cup chopped + 1 whole Whole apple should be shiny red
Parsley 3 Tbsp  
Salt    
Pepper    
Eggs 2  
White Wine ½ cup Dry
Peanut Oil    
Meat Stock 1 cup “Strong Meat stock - Use Meat Stock or Bouillon
Bouillon   Use Meat Stock or Bouillon
Cream   Very thick cream
Butter   Fresh butter
Cranberries    
Flour 3 Tbsp Optional - For Gravy

Method

Clean the pig

  1. Clean
  2. Wash
  3. Scrape
  4. Wipe with a clean damp cloth
  5. Rub inside and outside surface with salt
  6. Swab inside with 1 oz brandy

Prepare Stuffing as for Turkey

  1. Chop and Saute mushrooms
  2. Chop apple
  3. Melt butter
  4. Combine Mushrooms, melted butter, garlic, apple parsley, salt, pepper, eggs, and White whine
  5. Mix and allow to cool

Prepare the pig

  1. Preheat oven to 550 °F
  2. Stuff pig with cooled stuffing
  3. Sew or skewer pig closed
  4. Press pig’s feet forward and hind feet back
  5. Skewer into position
  6. Force the mouth open, inserting a small block of wood
  7. Pin around ears foil or “oiled brown paper” to protect them from burning
  8. Rub entire pig with peanut oil
  9. Place pig in uncovered roasting pan
  10. Add 1 cup Meat stock or Bouillon to roasting pan

Roast the pig

  1. Place pig in hot oven
  2. Sear 15 minutes
  3. Reduce to 300 °F
  4. Roast until very tender when tested with a fork. About 30 minutes per pound
  5. Baste every 20 minutes
  6. Remove foil or paper from ears after 2½ hours
  7. After uncoveringb ears, brush surface of pig with very thick cream
  8. When tender and brown remove from oven and place on serving platter or large wooden plank
  9. If desired, preserve drippiongs in roasting pan for gravy
  10. Rub skin ok pig with fresh butter until veru shiny
  11. If cut in half tie red ribbon around middle

Garnish the pig

  1. Replace wood block with shiny red apple
  2. Place cranberries in eye sockets
  3. String a separate rope of cranberries with needle + thread
  4. Secure string of cranberries around throat of pig after roasting
  5. Fern may decorate platter or board

Make Gravy (Optional)

  1. Mix together flour with a little cold water
  2. Stir until smooth
  3. Add flour paste to liquid in roasting pan
  4. Stir
  5. Add more water if needed
  6. Cook and stir slowly for a few minutes, until gravy is done

Carve the Pig

  1. Split up the back
  2. Cut individual portions at right angles to backbone
  3. Serve 2 ribs to each chop

Notes From Gran

  • Allow ¾ to 1 lb per guest, including head and feet
  • Complement with sweet + sour red cabbage, Apple Sauce, Black Bread and butter
  • Pig may be cut in half and done in 2 pans if too large for 1 pan
  • Beer is good served with the pig
  • We had this one New Year’s Eve

Modern Notes

  • This recipe was split across two pages in the original cookbook. This still needs transcription because I need to special-case this page in the recipe layout to show both images. Or maybe just builkd a custom layout for it. – David S
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