No. 963 — Roast Suckling Pig Stuffed with Pig Liver and Offal
English historical translation of Molokhovets recipe No. 963 from the 1901 Russian cookbook, retaining original methods and measures.
Boil the piglet's liver and offal, mince, pound in a mortar and rub through a sieve.
Add a spoonful of butter, three egg yolks, sorted currants scalded with boiling water, cloves, pepper and a little sugar.
Add half a French loaf soaked in water or broth and pound everything together. Stuff the pig and roast it.
If using a larger pig of six to eight Russian pounds, the head, feet and other parts weighing about three pounds can be removed for soup. Stuff and roast the middle as described.
The original says this dish was sometimes served cold, especially at Easter. For a whole large pig, double the stuffing and add a piece of calf liver.
To provide
1 suckling pig of 3–4 Russian pounds 1–2 spoonfuls of butter for roasting For the stuffing: Liver and offal 2 eggs and ⅛ Russian pound of butter | ½ glass of currants 10 cloves and 10 each of allspice and black peppercorns 2–3 pieces of sugar and salt ½ French white loaf |