English Way of Roasting Pig

Ingredients

• a large piece of saltish bread
• two jaws

Directions

1. Put some sage, a large piece of saltish bread, salt and pepper in the inside, and sew it up. Observe to skewer the legs back, or the under part will not crisp. Lay it to a brisk fire till thoroughly dry ; then have ready some butter in a dry cloth and rub the pig with it in every part. Dredge as much flour over as will possibly lie, and do not touch it again till ready to serve ; then scrape off the flour very carefully with a blunt knife, rub the pig well with a buttered cloth, and feke off the head while at the fire ; take out the brains and mix them with the gravy that comes from the pig. Then take it up and cut it down the back and breast, lay it into the dish and chop the sage and bread quickly as fine as you can, and mix them with a large quantity of fine melted but- ter that has very little flour. Put the sauce into the dish after the pig has been split down the back and garnished with the ears and the two jaws ; take off the upper part of the head down to the snout. In Devon- shire it is served whole if very small, the head only being cut off to g-arnish with as above.

2. 532 MEA TS.