Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Roast Pig.

Take a sucking pig—one from three to five weeks old is best. When properly dressed lay in salted water for half an hour; take out and wipe dry inside and out; make a stuffing of bread and butter, mixing to a proper consistency with milk and a well beaten egg; season with salt, pepper and sage, with the addition of thyme or summer savory, and an onion chopped fine and stewed in butter with flour. Sew up, and roast for a long time in an oven not too hot, first putting a little water with lard or dripping in the pan. Baste frequently until done, taking care to keep the pan a little distance above the bottom of the range.