Suckling Pig, Roasted on the Spit, or Stuffed and Roasted

Empty well a scalded pig, truss the limbs and head, run it on the spit and roast before a good fire, basting it over with a large brush wet with oil. The great difficulty is to have it a beautiful color while cooking to perfection. It should take from an hour and a half to two hours, having the skin crackling browned and crisp. When the pig is cooked dress on a large dish and surround with water-cresses seasoned with salt and vinegar, serve at the same time a sauce-boatful of clear gravy (No. 404), or one of mint sauce (No. 616) or else both, and a vegetable dish of Naples style macaroni (No. 2959).

Suckling Pig Stuffed and Roasted.—The pig may be stuffed with an American bread stuffing (No. 61), in this case it will be necessary to cook it for half an hour longer.