In 1817, according to the Cook's Oracle by Dr
Kitchener, a suckling pig was stuffed with simple sage and onion stuffing, sewn up and roasted briskly.
The crackling was dredged with flour and salt,
basted with olive oil and sometimes frothed with flour and orange juice, when it was almost crisp. An hour and a half
was considered the right length of time for a three week old piglet (about 4 1/2kg in weight). This method applies when
cooking a suckling pig on a spit/grill to this day. With a 9kg piglet obviously three hours cooking is required.
The heat should be reduced after half an hour
and a piece of foil wrapped round the middle of the pig. This should be removed twenty minutes before cooking is complete,
when the heat should be raised again if you think the crackling is not crisp enough. At this point also froth the whole
of the outside by dredging with a little seasoned flour and spooning the juices over it from the drip tray.
Some people prefer to use two or three spoonfuls
of honey instead. In certain areas of Europe, when spit roasting a suckling pig, roasted aubergines are served.
