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Roast Pig

(England.) Clean and singe a fat young pig. Stuff it with a forcemeat of bread, 2 pounds of pork and 2 pounds of veal, sage, thyme, lemon-peel, some parsley, onion, salt, pepper, and mace, mixed with the yolk of an egg. Sew up the slit and set the pig on its feet, basting it with butter, until done. ROAST GOOSE. (England, Michaelmas Day.) Singe and clean a fat goose, stuff it with the liver chopped fine, 1 cup or more of bread-crumbs, 2 ounces suet, lemon peel, nutmeg, and onion, sage, parsley, salt, pepper, and 2 tablespoonfuls of cream. Baste it with butter, dredge it with flour till brown, and serve with apple sauce. ROAST GOOSE (as cooked at Arles, Southern France.).

Singe, clean, and truss a young fat goose. Stuff it with 4 onions, parboiled, 4 ounces of bread soaked in milk, 3 ounces butter, a tablespoonful of parsley, a little nutmeg grated, and 4 ounces of chestnuts, all chopped fine and well mixed. Add salt and pepper. The chestnuts must be, of course, roasted, blanched, and cut up. Put the goose in a pan with 1 carrot, some celery, parsley, sweet marjoram, 1 onion, and a clove. Braise it, or cook, closely covered, in its own steam, for 2 hours. Take it out, strain, skim, and reduce the sauce and mix it with a cup of stewed and strained tomatoes. Heat it again and pour around the goose.