New-York tribune., 1902-03-17
BABY PIGS IN MARKET
WITH LEMONS IN THEIR MOUTHS THEY
PEER PATHETICALLY FROM THE
BUTCHERS STALLS.

March the month most sparing Of the twelve
.u bringing delicaces for the table. redeems itself
FOR its lack OF novelty by bringing the sucking
pig 20 the market stalls This pink and tempting
creature that puts on a coat of cracking brown
when Il is baked is no larger than fair sized tur
key, and is one Of those spectacular dishes that
some people think should make at least one annual
appearance on the table.
4 month is the age which youthful pigs are
usually sacrificed for the table. They always
plump and full grown for the market and in these
modern days are fully prepared for the cooking
process by the butcher. a thorough rinsng and
drying inside Is all the preparation that IS required
before stUffing-
The liver. heart and lights are used for the dress
ing first putting them tC boil in salted boiling
water until they are tender. Then peel and CRATE
an onion; put II the fire in frying-pan. with
TWO tablespoons Of butter, ana fry slowly, mlnce
The heart kidneys and liver add them to the onion:
soak two cupfus of bread in water until they are
soft, then squeeze extract the water and put 1t
with the minced mixture and the onions. season
the mixture highly with salt pepper ground sage
1narjoram. and stir till it is scaldng hot.
Use this stuf1ng for the 7.g, sewing il up truss
It 10 keep the legs in place. putting it into
dripping pan just large enough TO hold It. and bake
In a moderate oven. For tie first hour il
.basted with butter and water, then with butter
a10a m II red I1e es ia ana te5 tan 9r0"m 100 SHy thTg &
three times with salt and pepper while il is
being basted.
A medium sized pig will take from two to two
tractiye ways Of arranging the Drowned pig on a
hot dish Cor the table One way to place the pig
in e bed Of green parsley, With clusters of celery
tops and circle Of white Caulifower in the mouth
instead of the usual lemon Il may also be gar
nished with Brussels sprouts and potato croquettes
Apple sauce Is usually served with baked suck
ling pig. although cranberry sauce IS sometimes
substituted. There also different ways OF pre-
pairing the stUfng. excellent method for tastes
Gisdaiung the flavor OF the onicn calling bread
crumbs. minced suet can ounce. a bunch OF finely
chopped parsley. a teaspoon Of powdered sage,
pepper. salt and nutmeg. little thyme. half a
glass Of Madeira, the juice OF lemon. table
spoonfuls of melted butter, cup of oyster liquor
and well beaten eggs. Then other tastes prefer
q plain stuffing mashed potatoes.
In carving the baby pig the head is first cut off
81 is then split down the back the hams and
shoulders taken off, and the ribs separated.
Some folks object TO the appearance of the infant
pig baked the table, saying that It brings up
cannibalIstlc imaginings. For such. the sucking
pig IS cooked. packed in q timbale after being
cooked white wine until soft. Then the bones
removed, and the pig, cut in small pieces IS
mixed with calves foot jelly and other furnishings.
and allowed TO grow firm In the refrigerator II is
then turned out the dish, and of course, has no
resemblance 70 the month old porker It looked
in