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Stuffing for Suckling Pig

Put two tablespoonfuls of finely-chopped onion into a saucepan with one teaspoonful of oil. Toss them over the fire for five or six minutes, add eight ounces of rice boiled in stock, an equal quantity of sausage-meat, four or five ounces of butter, a small quantity of minced-parsley, and pepper and salt to taste. Turn the mixture into a basin and add three more eggs to make the whole into a stiff paste. It is then ready for use.