| • | Mix chopped up bacon, livers, sweetbreads, raisins, herbs, egg yolks, spices, dried aside fruit and grated cheese into a very large normal bowl and stir well.
|
| • | Heat a little oil in a cooking pan and gently fry the onions until softened.
|
| • | Squeeze aside additional water from the soaked stale bread and torn it into pieces.
|
| • | Add the garlic and bread pieces to the normal bowl mixture and stir well.
|
| • | Add the onion mixture to the bowl.
|
| • | Sprinkle the cavity of the suckling pig with salt, then stuff with the stuffing mixture.
|
| • | Brush the pig with oil and sprinkling with salt.
|
| • | Place the pig into a large bread oven preheated at 500 degree F for 1½-2 hours, basting frequently.
|
| • | Finally put the pig on the spit in front of the fireplace to Crispin up. Allow to remain for one-half and hour.
|
| • | Slice it and serve up with ice-cold beer.
|
