Roast Pig

Ingredients

• 1 whole Young pig
• 1 cupful Bread crumbs
• 1/2 medium Onion, chopped
• 2 teaspoonfuls Powdered sage
• 3 tablespoonfuls Melted butter
• 1 saltspoonful Salt
• 1 saltspoonful Black pepper
• 1/2 nutmeg Grated nutmeg
• 2 large Eggs, yolks only
• 1/2 cup Soup stock
• as needed Flour
• as needed Hot salted water
• 1 glass Wine, good quality
• 1 juice Lemon juice
• as needed Parsley
• as needed Celery tops, blanched
• 1 sprig Celery sprig

Instructions

1. 1Thoroughly clean the inside of the pig. Rinse it out with table soda and water, then again with cold water. Wipe the pig dry inside and out.
2. 2In a bowl, combine the bread crumbs, chopped onion, powdered sage, melted butter, salt, pepper, grated nutmeg, and egg yolks. Moisten with the soup stock.
3. 3Stuff the pig with the dressing, sew it up to its original shape, and place it in a kneeling posture in a roasting pan. Tie the legs in the proper position.
4. 4Dredge the pig with flour. Pour a little hot salted water into the roasting pan. Baste with butter and water 3 times as the pig warms. Afterwards, baste with the gravy from the pan.
5. 5Preheat oven to 350°F (175°C). Roast in a moderate, steady oven for 2 hours. When it begins to smoke all over, rub every 20 minutes with a rag dipped in melted butter to prevent the skin from cracking.
6. 6Place the pig upon a large hot dish. Surround with parsley and blanched celery tops. Place a green wreath around the neck and a sprig of celery in its mouth. Skim and strain the gravy. Thicken with browned flour, boil up, add a glass of good wine and the juice of a lemon. Serve in a boat.
7. 7In carving, cut off the head first. Split down the back. Take off the hams and shoulders, and separate the ribs.