Title: Bavarian roast suckling pig part 1
 Categories: Meats
      Yield: 1 Servings
 
     11    To 14 pound suckling pig
           Salt
           Marjoram
           Caraway seeds
      1 c  Melted butter or bacon fat,
           Or 1/2 pound sliced or
           Unsliced bacon
      1    Bottle beer, preferably
           Dark
      1    To 2 cups water or stock, if
           Necessary
      1 tb Flour or 2 teaspoons
           Cornstarch dissolved in a
           Little cold water
    1/2 c  Sour cream (optional)
 
  In Germany, suckling pig is seared in a hot oven and then roated in
  moderate heat. To do this, preheat oven to 450 degrees and after 20
  minutes, reduce heat to 350 degree. Nevertheless I have found that
  pigs brown more evenly and shrink less is roasted at even, moderate
  temperature throughout. To do this, preheat oven to 350 and roast,
  
  following instructions below. Allow 25 to 30 minutes per poun for
  roasting. The meat should be white, without any pink in the juices.
  
  Have the pig eviscerated and cleaned by your butcher. Wash it well
  under running cold water an pat off excess moisture with paper towel.
  If you do this a day or hours ahead and pig has dried, wipe with damp
  cloth before seasoning so moisture holds the spices onto skin. Rub
  inside of pig with salt, marjoram and caraway seeds. Since this pig
  will not be stuffed, it will siink in slightly as it roasts, so stuff
  body cavity firmly with crumpled alminum foil or clean white wrapping
  paper. This is only necessary for appearance of pig when served. The
  opening along bottom of pig does not have tp be trussed closed. Tie
  front legs forward so feet come under the head. To tie back legs
  forward, bring them around under body on each side. Tie securely with
  kitchen string so they remain in place duri8ng roasting. Rub outside
  o pig with salt, marjoram and caraway seeds. Cover ears and tail with
  greased brown paper or double thicknesses of aluminum foil to keep
  from burning. Prop the mouth open with a block of wood or raw potato,
  so that you will be able to stuff if with an apple or lemon later.
  Pierce skin all over with a sharp-pronged fork, a larding needle or
  skewer, so fat will drain off.
  
  File