Serve a sauceboat of good gravy at the same time.
[1398—ROAST STUFFED SUCKING PIG A 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.
[1399—ZAMPINO DE MODÈNE]
Zampino, or stuffed leg of pork, is a product of Italian pork-butchery.
It is cooked like a ham, after having been tied in a napkin lest its skin burst.
Served hot, it is accompanied by a Madeira or tomato sauce, a garnish of boiled, braised, or [gratined] cabbages; of French beans, or of potato purée.