Suckling Pig, Piedmontese Style

Pick and wash two pounds of rice; parboil and lay aside a third part, then put it into a saucepan with strained unskimmed stock (No. 194a) reaching to more than twice its heighth, season with a little salt, pepper and nutmeg, and when the rice is cooked which will take about half an hour, stir in with a fork, four tablespoonfuls of grated parmesan. Stuff the inside of the pig with this, sew it up and cook it on a cradle spit or in the oven, basting it over frequently with sweet oil. Three-quarters of an hour before serving, set the other two-thirds of rice in a saucepan, moisten it with stock (No. 194a) and half a pound chicken fat, adding also a bunch of parsley garnished with thyme, bay leaf and a clove of garlic, bring to a boil, place in the oven and when the rice is cooked, remove the parsley and stir in with a fork, fresh butter, meat glaze, grated parmesan and mignonette. Dress this rice around the suckling pig and serve a Colbert sauce (No. 451) separately.