Ingredients
1 pig, not more than 1 month or 6 weeks old; should not weigh more than 7 or 8 pounds after it is cleaned
STUFFING:
2 quarts fine bread crumbs
4 tablespoonfuls chopped onion
2 teaspoonfuls salt
1 teaspoonful pepper
1 cupful melted butter
3 beaten eggs
Preparation
When the pig is received in the home, wash it thoroughly, within and without, wipe it dry, and fill it with stuffing.
To make a stuffing suitable for this purpose, season 2 quarts of fine bread crumbs with 4 tablespoonfuls of chopped onion, 2 teaspoonfuls of salt, 1 teaspoonful of pepper, and cupful of melted butter. Mix thoroughly and add 3 beaten eggs. If the stuffing needs moisture, add water or milk. Stuff the pig firmly with this stuffing, using every effort to restore its original shape. Then sew up the opening and truss the animal; that is, draw the hind legs forwards and bend the front legs backwards under the body, and skewer and tie them into place.
With the animal in this shape, wipe it off with a damp cloth, dredge it with flour, and place it in a dripping pan, adding 1 cupful of boiling water in which 1 teaspoonful of salt has been dissolved. Roast in a moderate oven for at least 1-1/2 hours, or 20 minutes for each pound of pig. Baste frequently, first with butter and water and later with drippings. When the skin begins to brown slightly, rub over it a clean piece of cloth dipped in melted butter. Repeat this operation every 10 minutes until the meat is well done.
Then remove the pig to a hot platter and garnish with parsley, lettuce, celery, or fried or baked apples. If a more ornamental garnishing is desired, place a lemon in the mouth and use cranberries for the eyes. In carving, cut the head off, split through the spine lengthwise, remove the legs, and cut the ribs so as to form chops.
