Procure a sucking pig of from eight to nine pounds, wash the inside and
wipe it well with a dry cloth, prepare the stuffing thus: boil four
large onions until quite tender, chop them very fine, with six leaves of
sage, a little thyme and parsley, season with a little cayenne pepper
and salt, add three tablespoonfuls of bread-crumbs, and mix it with
three eggs, stuff the pig quite full, sew up the belly, put it on the
spit, place it at a distance from a moderate fire (folded in buttered
paper) for half an hour, then put it closer, allowing it two hours to
roast, but ten minutes before it is done take off all the paper to allow
it to become brown and crisp; serve plain gravy in the dish, and bread
sauce with currants in it in a boat; before sending it to table take off
the head and cut the pig in halves down the back.