Cooking a whole piglet

Wrap the previously singed and well-washed pig in a napkin, put it in an enameled pan, fill it with water so that it hides it all, put it on a strong fire, let the water boil strongly, and then reduce the heat so that the water stops boiling. So boil the pig for 3 and a half hours without salt and any spices and roots.

When the pig is cooked, take it out, transfer it to another pot and fill it with cold salted water.

From the broth in which you boiled the pig, make jelly, taking 700-800 ml.

Cut the cooled piglet into portions: cut off the head along the joint, cut it in half lengthwise; cut the legs at the joint; chop the pig lengthwise; cut both halves into the same number of pieces.

On a tray or a long dish, fold the parts so that you get the appearance of a whole piglet, fill it with hardened jelly on the floor, the piglet can be decorated with parsley sprigs.

Serve sour cream with horseradish to the piglet. To do this, grate the horseradish, add 2 tablespoons of sugar and put it open in a cool place for 2-3 hours.

Before serving, combine with sour cream and salt to taste.