Categories: Meats 
      Yield: 12 servings 
  
      1    Whole suckling pig 
           -(10-14 lb), oven-ready 
           -(have your butcher clean 
           - and trim it) 
    1/3 c  Plain distilled vinegar 
  1 1/2 c  Carrots, chopped or sliced 
  1 1/2 c  Celery, chopped or sliced 
  1 1/2 c  Onions, chopped or sliced 
    1/3 c  Safflower oil 
      1 tb Coarse salt 
      1 ts Thyme 
           Stuffing (optional) * 
           - *(instead of vegetables) 
           Olive oil 
      1 c  Stock 
      1 c  Wine 
      1 sm Red apple 
      1 bn Watercress 
      2 tb Flour 
      2 tb Butter 
  
  THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water 
  with vinegar for a few hours. This freshens and whitens the meat. If you 
  pig is frozen, it can also defrost during this soaking. Over a medium heat 
  cook the carrots, celery and onions in the oil for a good 10 minutes, 
  stirring occasionally. The onions should become somewhat translucent, the 
  carrots slightly caramelized. Add salt and thyme. Dry the pig thoroughly 
  inside and out. You may stuff the pig with the vegetables at this time; 
  however, if you use a conventional stuffing, such as one for a turkey, wait 
  until just before cooking and make certain that the pig and stuffing are at 
  room temperature. The easiest way to close the opening is to use an ice 
  pick or an upholstery needle to punch rows of holes about an inch apart on 
  both sides of the stomach flaps. Then lace it up with thick string just as 
  you would a shoe. You may also use skewers and string as you would for a 
  turkey. Because protein firms as it cooks, the pig will stay in whatever 
  position you place it. It should resemble a dog resting on its haunches. 
  Place the pig in the roasting pan; it may have to be placed diagonally. 
  Tuck the hind legs close to the stomach on either side; tie them together 
  with string under the stomach if needed. The forelegs should be pointing 
  straight ahead (also tied together so they won't spread out) and the head 
  resting between them. Place a small piece of wood (like a child's block) or 
  a piece of bunched-up foil in the mouth, opening it as wide as you can. 
  Twist the tail into a curl and secure it with string or tape. Place 
  crumpled aluminum foil in the eye sockets (some people place marbles). At 
  this point you may cover it with plastic wrap and refrigerate it. Before 
  cooking the pig, let it come to room temperature. Preheat oven to 450F. 
  With the oil, thoroughly baste every inch of the pig, including the head, 
  legs and tail. Out of aluminum foil make little covers for the ears and 
  tail. If your pig hangs over the pan, use heavy-duty foil to extend the pan 
  so that any juices will be collected. Place the pig in the oven for 30 
  minutes. Remove the pig quickly, shutting the oven door, baste with oil 
  again and return to the oven. Then reduce the temperature to 350F. Continue 
  basting with oil every 20 minutes 4 to 5 more times (for a total of 2 
  hours). If the ears and tail haven't browned, remove the aluminum covers 
  for the last 20 minutes. The total cooking time will be between 2 and 2 1/2 
  hours. The cooking time is less because it is not fully stuffed; if it 
  were, it would take an hour longer. (Approximately 10 minutes per pound 
  lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.) The pig 
  is done when the temperature of the thigh reaches 165F (trichinae are 
  killed when the internal temperature reaches 139F for a period of 10 
  minutes). When done, it may easily rest for an hour under foil or in a 
  turned-off oven. To serve, make a garland for the pig's neck by stringing 
  together sprigs of watercress. Make certain your apple is nicely polished. 
  Enlist some help and very carefully slide the pig onto the platter or 
  carving board it will be presented on. It is rather fragile at this point 
  and can even break in half. Make a sauce by skimming the fat off the juices 
  in the roasting pan. Place the roasting pan over 2 burners, add the stock 
  and the wine and bring to the simmer. Stir to dissolve all the roasting 
  juices coagulated on the bottom and continue cooking about 10 minutes. If 
  you wish to thicken the sauce, whisk in 2 tablespoons of flour that have 
  been blended with 2 tablespoons of butter, bring the sauce back to the boil 
  and boil for 2 minutes, stirring. Remove any remaining foil, string or 
  skewers. Place the apple in the pig's mouth. Place the watercress garland 
  around its neck and bring it to the table.