Stuffed Suckling Pig, Two Ways
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- suckling pig
- Terentine stuffing
- pepper
- lovage
- oregano
- laser root
- liquamen (fermented fish sauce)
- brains
- eggs
- spelt-grits
- small birds
- pine nuts
Instructions
- Clean the pig, gut it from the throat, dress at the neck. Open the skin under the ear and inject Terentine stuffing through the ear using an ox bladder and a bird-reed; close and pin.
- Make a second stuffing: grind pepper, lovage, oregano, a little laser root, moisten with liquamen, and add cooked brains, raw eggs, cooked spelt-grits, the pig's juices, small birds, pine nuts, and whole peppercorns; temper with liquamen.
- Fill the pig, close with paper and pins, and roast in the oven. Garnish, grease, and serve.