Roast Pig
Select a pig about six weeks old, wash it thoroughly inside and outside; wipe Slice tenderloins crosswise and flatten; dry with a towel, salt inside and stuff a it with a rich fowl dressing, making it plump. Sew it up, place it in the dripping pan, salt and pepper the outside, baste with butter and water a few times as the pig warms, afterward with gravy from the dripping pan. Roast from two to three hours. Make the gravy by skimming off most of the grease; stir in the pan two tablespoonsful of barley flour, turn in the water to make it the right thickness, season and let all boil up once. Strain and turn into the gravy dish. Place the pig upon a large platter surrounded with parsley.
Send to the table hot. In carving, cut off the head first; split the back, take off the hams and shoulders and separate the ribs.