Soften the onion in the butter, then add the prepared liver and kidneys, saute over brisk heat for 2-3 minutes, then turn into a bowl and cool.
Add bread crumbs, herbs, paste and seasoning.
Stir in beaten egg.
Roasting the pig:
Set oven at 400 F.
Clean and wipe the pig thoroughly and fill it with the stuffing, packing it in well, and sew it up.
Set the pig on the roasting tray (set the pig's forelegs forward, straight out from the carcass and the hind legs out backwards in the same manner) and brush with 1-2 tbsp of oil or dripping (to make the crackling crisp).
Roast in the pre-set oven for 1.5 - 2 hours, according to weight, basting frequently.
Halfway through cooking, dredge with flour and continue basting.
When done, serve on a large silver tray with an apple in mouth and arrange salad leaves around it and thinly sliced lemon, onions and tomatoes.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.