Whole Roast Suckling Pig
| Yield: | 12 Servings |
| Categories: | Meats |
| 1 | Whole suckling pig (10-14 lb), oven-ready (have your butcher clean and trim it) | |
| 1/3 | c | Plain distilled vinegar |
| 1 1/2 | c | Carrots, chopped or sliced |
| 1 1/2 | c | Celery, chopped or sliced |
| 1 1/2 | c | Onions, chopped or sliced |
| 1/3 | c | Safflower oil |
| 1 | tb | Coarse salt |
| 1 | ts | Thyme |
| Stuffing (optional) * *(instead of vegetables) | ||
| Olive oil | ||
| 1 | c | Stock |
| 1 | c | Wine |
| 1 | sm | Red apple |
| 1 | bn | Watercress |
| 2 | tb | Flour |
| 2 | tb | Butter |
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