No. 31—SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- Salt
- ½ lb. of butter
- ¾ pt. of water
- 1 pinch of pepper
Preparation: The well washed and dressed pig is soaked in water for a few hours. The eyes are taken out and it is salted inside and outside. The fore and hind legs are bent under the pig and in this way it is placed into a pan with a tray on which it rests. Pour in some water and let it roast for 10 minutes. The butter is melted and the pig is brushed with it every 5 to 10 minutes. Gradually add water and cook it 1½ hours. Prick the skin several times so it will not blister; the butter will make the pig crisp. The drippings will be served as gravy or you can also serve a truffle, caper or tomato gravy with it.
No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG.
Quantity for 8–10 Persons.
- 1 suckling pig
- 2 lbs. of sweet-sour apples
- 1 cup of dried currants
- 1 tbsp. of sugar
- Salt
- ½ lb. of butter
- ½ cup seedless raisins
Preparation: The dressed and well washed pig is rubbed down with salt. The apples are peeled, cored and quartered, then mixed well with dried currants, raisins and sugar and stuffed into the pig which is then sewed up. Now bake just the same as [No. 31].
Remarks: Sauerkraut and fried potatoes are good with it.
No. 33—SPANFERKEL A LA FRENCH STYLE.