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Roast Little Pig

The pig should be about three weeks old.

The butcher draws and scrapes it, but the cook must clean it. Cover the point of a wooden skewer with a piece of soft cloth, and work the skewer into the ears to clean them. Cleanse the nostrils in the same way, and also the vent near the tail. Scrape the tongue, lips and gums with a sharp knife, wipe them with a soft cloth, and take out the eyes. Wash the pig well with cold water, wipe dry, and rub a tablespoon of salt on the inside. Make the following stuffing: Three pints of bread crumbs; three teaspoons of salt; one-half teaspoon of pepper; one tablespoon of powdered sage; three tablespoons of butter; one chopped onion. Mix well together, first rubbing the butter into the crumbs, and then adding the seasoning; and fill the body with the stuffing. Press the fore feet forward and the hind feet backward, and skewer them to position. Force the mouth open, and place a small block of wood between the teeth. Butter two sheets of paper and pin them about the ears. Sprinkle the pig with salt, rub it all over with soft butter, and dredge with flour. Then place it in the roasting-pan, and cook at least three and one-half hours, basting every fifteen minutes with butter or salad oil, and sprinkling lightly with salt and flour after each basting. Water should not be used, if the surface of the meat is desired crisp. Remove the paper from the ears during the last half hour. When ready to serve, remove the block from the mouth, inserting in its place a small ear of corn or a small lemon. Serve apple sauce with this dish. In carving a roast pig, the head is cut off first, the meat split down the back, the hams and shoulders taken off and the ribs separated.