VOLUME 1 - Kilimanjaro Foods

1 suckling pig [11-14 lb]
1 salt,marjoram and
1 caraway seeds
1 c butter/bacon fat,melted or
1/2 lb bacon,Sliced
1 bottle of dark beer
1 stock,or water as necc'y
1 T flour,in a little water
1/2 c sour cream [optional]
Eviserate, clean, wash and pat the pig dry. Rub inside of pig with salt,
marjoram and caraway seeds. Stuff the cavity with crumpled aluminum foil
to prevent the meat sinking. Place the front legs forward with the feet under
the head, position the rear legs and tie with string. Rub the outside with the
seasonings. Cover ears and tail with foil to prevent burning. Prop the mouth
open with a stck or raw potato so that you can stuff it with apple later.
Pierce the skin all over with a fork so that the fat will drain off.
Lay pig on a rack in an open roasting pan; pour in enough water to
cover the bottom of the pan. To keep pig well greased as it cooks, either
brush it with butter or bacon fat every 15 min or lay strips of bacon across its
back, replacing them with more as they become crisp. Add more water as
needed and pierce the skin with a fork at each basting.
Sear the piglet in a hot oven, then roast in a moderate oven as follows:
preheat oven to 450, put piglet in oven for 20 min and then
reduce heat to 350. Alternatively start in a 350 oven for a moister pig with a
less crispy skin. Allow 25-30 min per pound; the meat should be white with
no pink juices but not dried out.
If the meat browns too quickly cover with foil except when basting.
For the last half hour remove the foil from the ears and tail.
Towards the end baste frequently with beer for a browned crispy skin.
To serve, cut trussing from the legs and place the pig on a large
platter. Remove the wood block or potato and insert an apple or an
unpeeled lemon. You can further garnish by cutting a circle
around the neck and covering it with a wreath of leaves or [at
Christmas] holly.
Make a simple gravy by skimming the excess fat from the pan juices and
adding stock or water as required. Bring the gravy to a boil and
scrape the coagulated pan juices with a wooden spoon. Thicken
with flour and optionally add sour cream.
Bavarian Vanilla Cream