No. 964 — Roast Suckling Pig Stuffed with Noodles and Offal
English historical translation of Molokhovets recipe No. 964 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, stuff and roast the suckling pig according to the introductory note.
For the stuffing, make noodle dough and cut noodles. Boil in salted water for about ten minutes, stirring, then drain in a sieve and rinse with cold water.
When drained, transfer to a large bowl. Add the piglet's lungs and heart, first scalded, lightly fried and finely chopped.
Clean the liver carefully of any gall and cut into slices; fry in the same butter.
Mix the liver, other offal and noodles. Salt, add allspice and a spoonful of butter, and stir.
Stuff the pig, sew it up and roast. The source also refers to aspic, roulade and mayonnaise-style dishes from suckling pig in Section XII.
To provide
3–4 Russian pounds of suckling pig 1–1½ spoonfuls of Provençal olive oil 1–2 spoonfuls of table butter For the noodles: 1½ glasses of flour and water | 1 egg yolk and ½ small spoon of salt For the stuffing: 1 spoonful of butter and 2–3 allspice berries Piglet liver and other offal ½ spoonful of butter |