No. 961 — Roast Suckling Pig Stuffed with Buckwheat Kasha
English historical translation of Molokhovets recipe No. 961 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare, stuff and roast the suckling pig as described in the cookbook's introductory note.
For the filling, sieve one Russian pound of whole buckwheat groats and brown in a deep frying pan with ½ spoonful of butter, stirring constantly.
Scald with boiling water and after ten minutes skim off the grains that float; drain.
Transfer to a small pot, filling it only halfway. Add another ½ spoonful of butter, pour in boiling water to a depth of about three fingers above the groats, add a small spoon of salt and stir.
Bake in the oven; when a crust browns, turn it over as described in the source. Use the kasha to stuff the pig.
At serving, pour over roasting juices diluted with broth.
To provide
3–4 Russian pounds of suckling pig 1½ spoonfuls of Provençal olive oil 1–2 spoonfuls of table butter | 1 Russian pound of buckwheat groats 1 spoonful of butter 1 spoonful of salt |