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Pig, Sucking, Stuffing of Truffles For

Take one pound of English truffles. Wash and brush them well, changing the water several times, dry them, and cut each one into quarters. Mince half a pound of fat bacon finely, and pound it to a paste. Put it into a stewpan, with the truffles, a clove of garlic, half a tea-spoonful of chopped thyme, a bay-leaf, and a little grated nutmeg, pepper, and salt. Let these ingredients simmer over a gentle fire for ten minutes, when they will be ready to put inside the pig. When the pig is filled with this forcemeat, a sauce, made as follows, should be sent to table with it. Wash, wipe, and pare four truffles, and chop them very small. Put them into a stewpan, with half a pint of thick brown sauce, a piece of garlic the size of a pea, and a glassful of sherry, and let them boil for ten minutes. Mix with them half a tea-spoonful of Bovril, and a tea-spoonful of the essence of anchovy. Boil up once more, and serve. Probable cost, uncertain. Sufficient for one pig.