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Classic
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bread, butter, parsley, sage and thyme; if the bread is stale, pour a little
boiling water on it; mix altogether; fill the pig, and sew it up with strong
thread; put in the skewers and spit, and tie the feet with twine; have a pint
and a half of water in the bottom of the tin kitchen, with a spoonful of lard
and a little salt, with this baste it; and turn it, so as each part will have
the benefit of the fire. It should be basted until the skin begins to get stiff
with the heat of the fire; then grease it all over with butter or lard, and
continue to turn it before the fire, but baste no more, or the skin will
blister. A pig will take from two to three hours to roast, according to the
size; when it is done, pour the water out in a skillet; season it and thicken it
with flour and water.
To make hash gravy, put the liver and heart to boil in three pints of water;
after they have boiled an hour, chop them very fine, put them back in the pot,
and stir in a thickening of flour and water, with salt, pepper, parsley and
thyme. Have the gravies in separate tureens on either side of the pig. Apple
sauce and cold slaw are almost indispensable with pig.
To Roast Pork.
After washing the pork, cut the skin in squares or stripes; season it with salt
and pepper, and baste it with salt and water; thicken, and boil up the gravy.
To Bake a Stuffed Leg of Veal.
Cut off the shank, and make holes round the bone for stuffing, which should be
of bread and butter, the yelk of an egg, and seasoning; fill the holes with
this, and spread it over the top, with little pieces of the fat of ham; dust
salt and pepper over, put it in the dutch-
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