Roast Young Pig
This is not a common recipe today; however, in
discovering your heritage, it is an important meal to those early
Pennsylvania Dutch. The recipe is from an old German cookbook.
- 1 - freshly young pig, dressed
- 1 - big red apple
- 1 - cup stale bread crumbs
- 2 - Tablespoons suet, chopped
- 1 - Tablespoon parsley, chopped
- 1 - teaspoon sage
- 1 - teaspoon salt
- 1/4 - teaspoon pepper
- 2 - Tablespoons onion, chopped
- 1/4 - cup water, cold
Preheat oven to 350° F.
Mix stuffing thoroughly, stuff the pig, sew up and truss.
"Place a stone or corncob in its mouth, to keep it open." Rub well with
melted butter "all over" dredge lightly with flour, sprinkle
with salt and pepper.
Roast in a mover oven, baste frequently with
salted water, then baste with butter. In 2-1/2 hours the pig should be roasted. If it is large, roast
for another 30 minutes.
Brush with melted butter to make it glassy,
remove the stone and replace with the apple, surround with a wrath
of parsley, and serve with applesauce to which 1 tablespoon of
horseradish has been added.
Dutch Did You Know?
Pennsylvania Dutch are a people of various
religious affiliations, most of them Lutheran or Reformed, but
many Anabaptists, non-Christian, and non-religious as well.