This picture of a picture, friends, is Roast Suckling Pig with Oven Stuffing from the 1967 November Gourmet. (After Donald Draper, before Winnie Cooper.)
Maybe in some freak world where Mad Men and the Wonder Years collide, Betty Draper (no spoilers here at IF!) will serve Kevin Arnold this for Thanksgiving. I’m guessing someone served it to someone in 1967. I can’t say I’d mind if someone served it to me.
Here’s the recipe. I’m a great dinner guest; I’ll bring lots of wine.
Roast Suckling Pig with Oven Stuffing
from Gourmet, November 1967 ,
Have the butcher clean a 12- to 15- pound suckling pig thoroughly. Cook 4 large onions, chopped, in 1/2 cup butter until they are tender but still golden. Remove them from the heat and stir in 2 tart apples, peeled and grated, 1 egg, beaten lightly, 1 1/2 teaspoons each of salt and dried savory or sage, and 1/2 teaspoon pepper. In a bowl, crumble 1 1/2 loaves write bread (1 1/2 pounds) and stir in the onion mixture well. Stuff the pig with the onion mixture and sew or skewer the opening. Place the pig in a kneeling position in a large roasting pan. Put a block of wood in its mouth and tie the legs into position. Wrap the ears and tail with foil, brush the skin with oil, and rub it lightly with salt. Roast the pig in a hot oven (425 degrees F) for 15 minutes, reduce the heat to moderately slow (325), and roast it, basting occasionally with the pan drippings, for 3 1/2 to 4 hours, or until the meat is tender when tested with a fork. Reserve the pan juices for Sherry sauce.
Put the roasted pig on a hot large patter, replace the wooden block witha lime, cut in half and remove all the trussing cords and foil. Insert 1 uncooked green pea in each eye and tie a double strand of green peas, strung like beads with a needle and thread, around the neck. Garnish with crisp celery leaves.
To carve, use a sharp knife and cut at right angles to the backbone, making the cuts about 1 inch apart. Work the knife along the backbone and under the meat to loosen the slices.
Skin the excess fat from the pani n which the suckling pig was roasted and transfer the juices to a saucepan. Stir in 2 tablespoons Sherry, or to tate. Make a smooth paste of a little potato starch or arrowroot mixed with orange juice or water, stir it into the saue, and cook it over low heat, stirring constantly, until it thickens.