The Yuletide feasts of Northern Europe coincided with the time known as julblot, or the midwinter sacrifice to Frey, the god of fertility and peace. The animal most commonly sacrificed was the pig, called the julgalt; some folklorists believe that this ancient tradition survived through the presentation of the boar's head at Christmas feasts.

"Pigges rosted" were served by King Richard II and the Duke of Lancaster at a feast they gave in 1387. The "pigges" were probably "endored," as it was often the custom in those days to paint roasting fol and meat with a paste of saffron, eggs and flour to make it appear golden, a color which suggested nobility - and still does. You may wish to try endoring the roast suckling pig according to this recipe.
10-pound suckling pig, drawn, scraped and cleaned
1 T. salt
7 cups bread crumbs
2 cups (about 1/2 pound) grated lamb or beef kidney suet
1 T. ginger
3-4 eggs, lightly beaten
garnishes: apples, raisins, greens (such as holly or parsley)
Now, for the endoring paste (optional):
4 eggs, lightly beaten
Good pinch of saffron or safflower (an excellent, inexpensive substitute) steeped in 1/4 c. hot water
Flour

• Preheat oven to 500 degrees
• Wash the pig well and dry both inside and out. Rub the inside with salt.
• In a large bowl, combine the bread crumbs, suet, ginger and enough egg, to make a moist filling. Place the stuffing in the cavity of the pig and sew up the hole. Place a block of wood in the pigs mouth and skewer or tie the legs into position. Cover the ears with a thick layer of cheesecloth that has been dipped in melted butter and tie the cloth in place.
• Set the stuffed pig on a roasting rack in a large pan. If you wish to "endore" it, combine the eggs, saffron and enough flour to make a thickish paste. Paint about one half of this mixture onto the pig initially; and paint it again after the first hour of baking. (The paste will thicken upon standing. You may thin it with a little water.) If you don't "endore" the pig, it is a good idea to dredge it in flour, baste it occasionally with oil or melted butter, and sprinkle on additional flour.
• Place the pig in a very hot oven for the first fifteen minutes; then reduce heat to 350 degrees and continue roasting for 5-6 hours (allow 30 minutes per pound, including stuffing.), or until the internal temp registers 185 degrees on a meat thermometer.
• Remove the cheesecloth from the ears for the final fifteen minutes of baking.
• To serve, place the pig on a very large platter. Remove the threads, skewer and wooden block. Place an apple in the pigs mouth. Set raisins into the eye sockets and weave a garland of leaves or parsley to put around the pigs neck. Surround the pig with additional greens.