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The Holy piglet, Roasted Inside-out

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

The Holy Piglet, Roasted Inside-Out. Get a suckling pig and remove its hair so it can be blanched well and cleaned well with hot water; split it open right along its spine and eviscerate it and wash out everywhere inside, and turn it inside-out as is done with tench; then, for its stuffing, get a clove of garlic, ground, and the piglet's liver, well beaten, and parsley, a quatrino's worth of marjoram, a baiocho's worth of pepper, and other good spices, grated cheese, four eggs, saffron, plums and raisins, and mix everything together with lardo; put this everywhere inside the piglet; then sew it up well, turned inside-out that way, mount it on a spit fastened carefully with skewers, or else set it on a grill; cook it well; then, whether it is grilled or roasted on a spit, make the following basting sauce: get good vinegar, ground pepper, a good lot of saffron, and salt, and with this you baste it using a sprig of rosemary. Done this way it is good.


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