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Recipe for Sucking Pig

  • 1 sucking pig
  • Salt
  • A pinch of:
    • pepper
    • lovage
    • caraway seeds
    • celery seeds
    • rue
  • 1 drop asafoetida essence
  • 1 tsp (5ml) garum
  • 3 tbsp (435ml) wine
  • 1 tbsp (15ml) passum
  • 2 tsps (10ml) olive oil
  • tbsp (15ml) cornflour
  • ground celery seed, to serve
  • Clean the pig, sprinkle with salt and roast at gas mark 4, 35ctf (180°c), allowing 25 minutes per ib (450g) plus 25 minutes.
  • While it is cooking ground the pepper, lovage, caraway, celery seed and rue in a bowl.
  • Moisten with asafoetida essence and garum, then blend in the wine and passum.
  • Put in a saucepan with the olive oil and bring to the boil.
  • Thicken with cornflour mixed with water.
  • Add the juices from the roast sucking pig, bring to the boil and simmer gently until thickened.
  • Pour over the pig, and sprinkle with ground celery seed.
  • Serve hot.
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