Roast Suckling pig

• 1 whole pig
  Sage and onion dressing or prune and apple stuffing or sausage stuffing.
  Salt and freshly ground pepper.
  Melted butter for basting
  Flour
  Bay leaves
  Red apples
  Cranberries
  Buttered paper

Recipe

Clean the pig carefully. Insert a piece of wood into its mouth to keep it open while rosting. Sage and onion stuffing is traditional, but you might use a prune-apple stuffing or a sausage stuffing. Stuff your pig, truss and skewer it. Make 4 parallel slits about 3 inches long on each side of the backbone. Place on a rack, sprinkle with salt and freshly ground pepper, brush with melted butter and dudt with flour. Roast for 15 minutes at 480F, then reduce heat to 350F and cook for 30 minutes to the pound. If you wish to have the shin soft baste every 15 minutes with hot stock if crisp (and it's better that way), baste with melted butter. When the roast is ready, remove to a hot serving platter. Remove the piece of wood from the mouth, replace with a bright red apple and insert cramberries for eyes. Finally crown with a wreath a bay leaves. The ears and tail have a tendency to burn so wrap them carefully in buttered paper which should be removed during the last half hour of roasting.

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