Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Lay pig on a rack or across two long wooden inverted spoons in open roasting pan. Pour in enough water to cover bottom of pan. To keep pig well greased as it roasts, either brush it every 10 to 15 minutes with melted buttr or bacon fat, or lay strips of bacon across its back and replace them as they become crisp; or rub pig with a large, unsliced chunk of bacon. Place pig in a preheated oven and allow 25 to 30 minutes per pound for roasting, using either seaing or even- temperature method described above. Brush or rub with fat every 10 to 15 minutes and add more water to pan as needed. When you baste, prick skin again to keep fat draining. If pig browns too quicky, cover it with greased brown paper or a double thickness of aluminum foil and lift this cover for basting. When there is till 1/2 hour cooking time left, remove paper from ears and tail, and from pig itself if it has been covered. Continue roasting and basted 4 or 5 times with beer to give skin a crisp golden glaze. To serve pig, cut trussing from legs and place pig on a large wooden carving board or platter. Remove the block or potato from mouth and put in a whole small apple or unpeeled lemon. Show whole pig at the table, but unless you are very skilled and experienced, carve in kitchen. If you want to carve it at the table, cut a circle around the neck, and cover this with a wreath of leaves or, at Christmas, holly. In Bavaria, a very simple gravy is served with this. Skim excess fat from pan juices and add some water or stock if there is very little gravy left. Bring to a boil in roasting pan on stove and scrape coagulated pan juices into gravy with a wooden spoon. Thicken by stirring in flour or cornstarch dissolved in cold water and simmer for 3 to 5 minutes, or until sauce is smooth and thick. Sour cream can be stirred in for creamier sauce. Season as needed and serve in heated sauceboat. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
