1398—Roast Stuffed Sucking Pig à l’Anglaise

For a sucking pig of medium weight, prepare the following forcemeat:—Cook three lbs. of large onions with their skins, and let them cool. This done, peel and finely chop them, and put them in a basin with one lb. of the chopped fat of kidney of beef, one lb. of soaked and well-pressed bread-crumb, four oz. of parboiled and chopped sage, two eggs, one oz. of salt, a pinch of pepper and a little nutmeg.

Mix the whole well, and put this stuffing inside the sucking pig. Sew up the latter’s belly; put it on the spit, and roast as directed above.

Serve separately, either a timbale of apple sauce or of mashed potatoes. Four oz. per lb. of selected raisins, washed and swelled in tepid water, are sometimes combined with the apple sauce.