CHESTNUT PORK.—
Where the large Spanish chestnuts abound, a similar dish may be made of layers of chestnuts boiled, peeled, and mashed, and layers of fresh pork in thin slices.
ROASTED SPARE-RIB.—
This will do for a second dish at the table of a very small family. Rub it all over with powdered sage, pepper, and salt, and having put it on the spit, lay the thickest end to the fire. Dredge it with powdered sage and baste it with a little butter. When dished, have ready some mashed potatos made into flat cakes, and browned on the top, and laid all round the pork, with some in another dish. Send to table apple sauce also.
When apples are difficult to procure, substitute dried peaches, stewed very soft, and in no more water than remains about them after being washed. Sweeten them while hot, as soon as you take them from the fire, mashing them smoothly.
TO DRESS A YOUNG PIG.—
The pig should not be more than three weeks old. If not fat, it is unfit to eat. To be in perfection, a sucking pig should be eaten the day it is killed, or its goodness and tenderness is impaired every hour. It requires great care in roasting, and constant watching. The custom of roasting a very young pig has now gone much, into disuse, it being found that baking answers the purpose equally well or better, and is far less troublesome.
The pig should be washed perfectly clean, inside and out, and wiped very dry. Have ready a stuffing made of slices of bread, thickly buttered and soaked in milk, seasoned with powdered nutmeg and mace, and the grated yellow rind of a lemon, with the hard-boiled yolk of an egg, crumbled, and a large handful, or more, of fine bloom raisins, seeded and cut in half, mix all these ingredients well, and fill with them the body of the pig, sewing it up afterwards. Or you may make a plain stuffing of chopped sage and onions, boiled together, with marjoram; and mixed with bread-crumbs and butter. Having trussed the pig, with the fore-legs bent back, and the hind-legs forward, rub it all over with sweet oil, or with fresh butter tied in a rag. Lay it in a baking-pan, with a little water in the bottom. Then set it in an oven, not too hot, and bake it well, basting it frequently with butter. When done, dish it whole. Skim the gravy in the pan, and mix in some flour. Give it one boil up, having first put into it the chopped liver and heart of the pig, taken out after it was cooked, and stir in the beaten yolk of an egg.