Cochon de Lait Rôti au Four

Cooking Instructions

For the stuffing for a sucking pig weighing within the region of 12 lb., mix together 1/2 lb. of fine dry breadcrumbs, a big bunch of parsley (about 2 oz.) finely chopped with 2 or 3 shallots, and a clove or two of garlic; add the grated peel of a whole large lemon and of 1 orange; add the juices of both. Mix in 6 oz. of softened butter, about a teaspoon of salt, plenty of freshly-milled pepper and a little grated nutmeg. Finally stir in 3 whole eggs well beaten. Taste to see if there is sufficient lemon, for sucking pig is a rich meat and the stuffing for it should provide a mildly acid counteracting flavour; for this reason sausage meat, chestnuts, prunes, and other such rather cloying ingredients are not so suitable for stuffings as the simple fines herbes and lemon mixture.

Having stuffed your pig, give it a generous coating of olive oil, and if possible cook it, lying on its side, on a rack placed in the baking dish so that the underside does not stew in its own juices. Put it in a moderate, preheated oven at Gas No. 4, 350 deg. F., for 2 to 2-1/2 hours altogether. From time to time baste it with its own juices, or with more olive oil, and at half-time turn the animal over with great care so as not to damage the crackling. When it is ready to serve transfer it to a hot dish and keep it in a low oven while you pour off from the baking tin as much as possible of the fat, transferring the gravy to a small pan. To this add a little glass of white wine and, if you have it, an equal quantity of clear veal or beef stock. Give it a quick boil and serve it separately.