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PIG, SUCKING (a la Francaise)

Wipe the pig quite dry inside and out, and stuff it with a forcemeat prepared as follows. Shred half a pound of beef suet very finely, mix with it half a pound of grated bread-crumbs, and add a table-spoonful of chopped parsley, eight sage-leaves, minced, and a little pepper and salt. Bind the mixture together with the well-beaten yolks of two eggs and a table-spoonful of milk, if necessary. Sew up the slit securely, and roast the pig until it is three parts cooked. Take it down, put it on one side, and cut it up into neat pieces. Place these in a stewpan, barely cover them with a little stock, and add a large Spanish onion finely minced, a dessert-spoonful of chopped lemon-rind, a little salt, grated nutmeg, and cayenne pepper, a bunch of parsley, and a pinch of powdered thyme. Stew these ingredients gently together for an hour. Strain the sauce, and thicken it with a dessert-spoonful of brown thickening, or, failing this, with half an ounce of butter rolled in flour; add a dessert-spoonful of mushroom ketchup, and a tea-spoonful of anchovy sauce, with the stuffing made up into small balls. Stew a quarter of an hour longer, and serve the pig on a hot dish with the sauce poured over it. Probable cost of sucking-pig, 6s. to 9s. Sufficient for ten or twelve persons.