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Roast Pig (To be roasted whole should not)

A pig to be roasted whole should not be over six or seven weeks old. As soon as the pig is killed, put it in a vessel of cold water (as this makes it tender); when cold throw into hot boiling water, but do not let it remain any time; whirl it over quickly and draw out by the hindlegs; shake well and rub the hair off by the handful. Then scrape and wash until very white; take out the entrails; wash well, and let the pig remain hanging an hour or more. Wrap the pig in a large towel or cloth and put on ice in summer, or in a very cool place; it should not be cooked the same day that it is killed. Stew the liver and haslets of the pig and chop fine; to this add equal quantity of bread crumbs, a large spoonful of butter, two or three hard-boiled eggs; chop fine and season with parsley, thyme, pepper, salt and a very little sage. Mix together well, rub the inside of the pig with a little pepper and salt, and fill with the dressing, sewing up securely. Bend the forelegs under the body, the hindlegs forward, under the pig, and skewer to keep in place. Put the pig in a baking pan and pour over it a quart of hot water. Rub the pig all over with butter, then sprinkle with salt and pepper, putting in the pan a bouquet of herbs and a piece of butter; turn a pan over the pig and let it cook slowly until done. Remove the pan, rub with butter and baste often. When nicely browned, sift over the pig powdered cracker; place the pig kneeling in a large dish, garnished thickly with curled parsley. Place in its mouth an orange. If eaten hot, serve with gravy, but makes a better dish eaten cold, with grated horseradish.