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Stuffing for the Pig

For stuffing, take a cupful of bread crumbs, half a chopped onion, two teaspoonfuls powdered sage, three tablespoonfuls melted butter, a saltspoonful of white pepper, half a teaspoonful of salt, two well beaten eggs; mix all these ingredients, except the egg, together, incorporating them well; moisten with half a cupful of warm milk, or water, beat in the eggs, and stuff the pig into his natural size and shape. Sew him up and bend his forefeet backward, his hindfeet forward, under, and close to the body, and skewering them into the proper position. Dry it well, and dredge with flour. Put it to roast with a little hot water, slightly salted in the dripping-pan. Baste with butter and water three times, as the pig gradually warms, afterward with the dripping. When it begins to smoke or steam, rub it once every seven minutes or so, with a cloth dipped in melted butter. Do not omit this precaution if you would have the skin tender and soft after it begins to brown. A month-old pig will require two or three hours to roast, if the fire is brisk and steady.

Should you or your guests dislike onion, prepare your stuffing without it. The following is a good receipt for stuffing:

One cupful of bread crumbs, an ounce of suet, a bunch of parsley minced fine, teaspoonful of powdered sage, pepper, salt and very little nutmeg, a little thyme, half a glass Madeira or sherry, juice of a lemon, two teaspoonfuls melted butter, a cupful of oyster liquor, which has been boiled and strained, and two well beaten eggs. Skim your gravy well, add a little hot water, thicken with brown flour, boil up once, strain and, when you have added half a glass of wine and half the juice of a lemon, serve.

Serve the pig on a deep bed of parsley, a garland of the same around his neck, and a nice red apple in his mouth, or a lemon may be used.