OCR Text |
Show FOR ROAST SUCKING PIG. Dish Well Repays Time Needed In Its Preparation. Prepare a stuffing for the pig as follows: fol-lows: Cut 12 thin slices of well-buttered bread, sprlukle each t.lice with very finely-chopped sago leaves, season sea-son with paprika and salt, and place the slices one on the top of the other, and cut them across Into four parts, then put them Inside the pig. and on the top of the slices place a layer of sausage, then fasten by means of a trussing needle and string; then brush the pig all over with salad oil and truss It up, wrap It In a double fold of brown paper that has been well oiled or steeped In warm butter, tie it up, and put it to roast for two and a half to three hours, according to the size of the pig, care being taken to keep It thoroughly basted while cooking. About half an hour before the cooking cook-ing is complete remove the paper and brush the pig all over with thick cream, and return it to tho fire to get a nice deep golden color, and to get crisp; then cut off the head and split the back, lay the two halves of the pig on the dish with the head at the top. Serve with brown sauce and apple sauce in sauceboals, and hot currants on a napkin. The pig must bo served very l.t. Wash the currants, dry them, and put them on a tin in the oven for about ten minutes, then dish up and use. |