A pig for roasting or baking should be small and fat. Take out the
inwards, and cut off the first joint of the feet, and boil them till
tender, then chop them. Prepare a dressing of bread soaked soft, the
water squeezed out, and the bread mashed fine, season it with salt,
pepper, and sweet herbs, add a little butter, and fill the pig with the
dressing. Rub a little butter on the outside of the pig, to prevent its
blistering. Bake or roast it from two hours and a half, to three hours.
The pan that the pig is baked in should have a little water put in it.
When cooked, take out a little of the dressing and gravy from the pan,
mix it with the chopped inwards and feet, put in a little butter,
pepper, and salt, and use this for a sauce to the pig. Expose the pig
to the open air two or three minutes, before it is put on the table, to
make it crispy.