Suckling Pig, Salted and Smoked with Sauerkraut

Empty and scald a suckling pig and keep it for ten days in plenty of brine containing four ounces of sage, four ounces of thyme, and half an ounce of bay leaf; drain dry and smoke it to a yellow color with sawdust into which mix a little sage. Boil the pig in water a quarter of an hour for every pound, dress when well drained on a bed of sauerkraut (No. 2819); garnish with the bacon, sausages, sliced carrots, and Chipolata sausages. A very rich clear gravy (No. 404) is to be served separately.