then dish up the two halves
previously tubbing it over with sweet oil; put it down before a moderate fire to roast for two hours, more or less, according to its size; when thoroughly done, take off the head, and split the pig straight down the back (there must be a dish under ready to receive it);, and splitting the head, lay half at each end of the dish, pour some good strong gravy under it, and serve hot. Or you may take out the stuffing, and mix it with some melted butter, and serve it as a sauce; or sausage-meat may be put inside the pig, instead of the bread and sage. Some persons prefer having the pig baked, instead of toasted, Tory Burch Outlet it is equally good either Tory Burch Outlet way. Pio (Sucking) tn Scald. The instant the pig is killed, put itfora few minutes) into cold water: Tory Burch Outlet then pound a little resin extremely fine, and Tory Burch Outlet rub the pig nil over with it, and then put it, for half a minute, into a pail of scalding water; take it out, lay it on a table, and pull off the hair as quickly as possible; if Tory Burch Outlet any part does not come off, put it in again. WLen quite clean, wash it well with warm water, and afterwards in Tory Burch Outlet two or three cold waters, that no flavour of the resin may remain. Take offall the feet at the first joint; make a slit down the bell}', and take Tory Burch Outlet out the entrails; put the liver, heart and lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it Tory Burch Outlet from the air. Pig (Sucking) Stuffed. Having scalded a pig, singe, and bone it to the head, which leave whole; take a pound of calf's liver, a pound of bacon, mince both Tory Burch Outlet these with a little sage, pounded spice, aromatic herbs, salt and pepper: fill the body of the pig with this; Tory Burch Outlet also roll in it some large lardons, also lard the limb) and back of the pig; sew in the farce, rub the whole body with lemon, lay in a cloth some sage, and four bayleaves, cover the hack of the pig wilh slices of bacon, place it in the cloth, and tie it up; put it into a saucepan; pour on it equal quantities of good stock, and white wine, and let it simmer for three hours and a half over a moderate fire; then take it oil', and leave it in the saucepan; in an hour's time take it out, press it carefully, so that the shape may not be spoiled; do not remove Tory Burch Outlet the cloth until perfectly cold; l.iy a folded napkin on a Tory Burch Outlet dish, and serve the pig on it. Pio's Tails d la Puree.' Take half a dozen pig's tails, leave on the skin, and cut them into pieces about eight inches long; braise with some lentils, two carrots, two onions, two cloves, a bay-leaf, stock, or water,and salt
