TO ROAST A PIG.
Let your pig be cleaned very well; boil the liver; chop it up with onion, sage, bread crumbs, pepper, salt and parsley; moisten with a little butter; stuff the pig well with it, sew it up, spit it and put it in a tin kitchen before the fire to roast. Put some salt and water in the tin kitchen, with which baste the pig well; as soon as the skin gets hard, baste it well with lard; turn it, but do not baste it with the water again. A pig will take from two to three hours to cook; pour off the fat from the gravy; season with pepper and salt; add a little water, if necessary, and browned flour.