Ingredients:
1 suckling pig (1 kg),
250 g buckwheat,
100 g lard,
3 tbsp butter,
1 onion,
2 eggs,
salt, pepper.
Dress a piglet, clean and soak in cold water for 1.5 to
2 hours. Dry with clean towel, salt inside, fill with stuffing, roast in dripping pan in oven, basting from time
to time with lard.
Serve the roasted piglet cut
into pieces, baste with melted
butter.
Stuffing: cook fluffy buckwheat hash, gently saute chopped onion in butter, finely chopped pork liver and kidneys, hard-boiled eggs, season with salt and pepper and mix well.
