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Pig, Sucking, Baked

Prepare and stuff the pig exactly as for roasting. Brush it well in every part with beaten white of egg; it will then require no further basting, and the crackling will be perfectly crisp. Serve and dish it in the same way as roast pig, and with the same accompaniments. A sucking-pig is much more easily baked than roasted, and is, in the opinion of the majority of persons, quite as nice. Time to bake a three weeks old pig, an hour and a half to two hours. Probable cost, 6s. to 9s. Sufficient for eight or nine persons.