Take a very delicate sucking pig and prepare the following stuffing:
put two tablespoonfuls of chopped onions in a stewpan, with a
teaspoonful of oil, pass them over a moderate fire five minutes, add
half a pound of rice previously well boiled in stock, half a pound of
sausage-meat, four pats of butter, a little chopped parsley, pepper,
salt, and three eggs; mix all well together, stuff the pig, and roast it
in oiled paper, as in the last; prepare the sauce thus: put two
tablespoonfuls of chopped onions in a stewpan, with one of salad oil and
fry them quite white, add a wineglassful of sherry or Madeira, a pint of
white sauce (No. 7), and six tablespoonfuls of milk, let it boil a
quarter of an hour, skim well, add a good tablespoonful of chopped
mushrooms, half ditto of chopped parsley, a teaspoonful of sugar, ditto
of salt, and a little white pepper; dress the pig in the dish, pour the
sauce round, and garnish with small fried sausages.