I _trust_ entirely to the following receipt. Any one who fancies can
cook a little pig, not I.
The pig should be three weeks old, well cleaned, and stuffed with a
dressing of this proportion: Two large onions, four times the quantity
of bread-crumbs, three tea-spoonfuls of chopped sage, two ounces of
butter, half a salt-spoonful of pepper, one salt-spoonful of salt, and
one egg. Or it may be filled with a veal force-meat stuffing, if
preferred; or, it may be stuffed with hot mashed potatoes. Sew it
together with a strong thread, trussing its fore legs forward and its
hind legs backward. Rub the pig with butter, flour, pepper, and salt.
Roast it at first before a very slow fire, as it should be thoroughly
done; or, if it is baked, the oven should not be too hot at first. Baste
it very often. When done (in about three hours), place a cob or a potato
in the mouth, having put something in at first to keep it open. Serve it
with apple-sauce or tomato-sauce.