Strew fine salt over it an hour before it is put down. It should not
be cut entirely open; fill it up plump with thick slices of buttered
bread, salt, sweet-marjoram and sage. Spit it with the head next the
point of the spit; take off the joints of the leg, and boil them with
the liver, with a little whole pepper, allspice, and salt, for gravy
sauce. The upper part of the legs must be braced down with skewers.
Shake on flour. Put a little water in the dripping-pan, and stir it
often. When the eyes drop out, the pig is half done. When it is nearly
done, baste it with butter. Cut off the head, split it open between
the eyes. Take out the brains, and chop them fine with the liver and
some sweet-marjoram and sage; put this into melted butter, and when
it has boiled a few minutes, add it to the gravy in the dripping-pan.
When your pig is cut open, lay it with the back to the edge of the
dish; half a head to be placed at each end. A good sized pig needs to
be roasted three hours.