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Pig, Sucking, Stuffed

Remove the bones from every part of a sucking pig except the head, which should be left entire. Stuff the pig with equal parts of bacon and veal-liver cut small, and seasoned with salt, pepper, cloves, and nutmeg, as well as with some sage and basil cut as small as possible. Lay on the stuffing some slices of ham and tongue, arrange these in layers, and cut in strips some bacon, truffles, etc. Arrange the skin over these, bring the sucking pig into as natural a shape as possible, and then enclose it in a linen cloth with some slices of bacon, and basil, and sage-leaves. Put it in a pan with some stock broth, salt and pepper, and dress it at a very gentle heat. Allow it to get sufficiently cold in the vessel in which it is cooked, that it may be compressed between the hands to force out the liquid inside it. Let the sucking pig get quite cold, and remove the cloth before sending it to table.