Stuffed roast pig
Ingredients
1 little pig with guts
2 cup (400 g) rice
60 g lard
50 g raisins
1 lemon
3 onions
pepper
paprika
mint
parsley
salt
Method
Piggy wash very well and add salt. Smeared with lard and pepper and rub with the cut lemon. Allow to stand. During this time, the filling is prepared. In salted water boil washed viscera - liver, heart, tongue, kidneys, tripe - and are finely chopped. In 2-3 tablespoons lard stew finely chopped onion, add the washed rice. Stew continues with 3 cups (600 ml) of water to the rice. When the water boil off, the filling is izsheetva with spices - raisins, mint, pepper, salt and parsley. Fill the inside of the pig, make up 1-2 cup water, sewn with strong thread and put in a tray on cross vine. Pour 1 cup water. Bake in a moderate oven. Occasionally dabbed with lard and watered with their own sauce. If the pig is fat puts less mass.
Difficulty
Very difficult
Tested
0users
Author
vg
Friday, December 27, 2002 - 00:00