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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.

IngredientsPennsylvania Dutch Cooking from AlansKitchen.com

  • 1 - freshly young pig, dressed
  • 1 - big red apple

Stuffing

  • 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

Directions

Preheat oven to 350 F.

  1. 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. 

  2. 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. 

  3. 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.

More Recipes

Pennsylvania 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.

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