[Sca-cooks] [Fwd: Question on the Melitta Weiss Adamson Guter

[Decker, Terry D.]

The full text of the recipe was not given so you are working under the
misapprehension that the pig is cooked by roasting.  The pig is first boiled
to remove the hair, then skinned.  The organ meats are taken to make a
cooked filling, then the pig is stuffed and cooked in a kettle.  After than
the pig is roasted gently on a wooden grate.

The grate is apparently to provide support for the cooked meat, while the
skin gets crisp.  Trying to do this on a spit would probably damage the pig
more than the grate would.

Bear

> However. Consider the item being cooked, a suckling pig. I've
> not cooked
> one of these before, but my impression is of something the size of an
> American football not a slice of meat or something flat. Would such an
> item cook well on a grill? Would it cook evenly without having to be
> constantly turned? The recipe already says to "boil without damaging
> the skin". I would think having to flip/rotate the piglet
> would increase
> the chance of damaging the skin. Do we have period pictures
> of anything
> but broad flat things being cooked on a grill?
>
> I think a wooden spit would be the better way to go with
> this. However,
> without the original text it is hard to guess on things like this and
> I'm
> certainly not a translator myself.
>
> Stefan li Rous