To Roast a Pig

Ingredients

• 1 pig
• pig liver
• bread crumbs
• onion
• parsley
• butter
• 1 egg
• pepper and salt
• salt and water
• lard
• 1 glass wine
• dripping

Instructions

1. Ensure the pig is very fat, nicely cleaned, and small enough to fit in the roasting dish. Prepare the stuffing by chopping the liver fine and mixing it with bread crumbs, chopped onion, and parsley. Season with pepper and salt, then bind the mixture with butter and an egg until it forms a paste.
2. Stuff the body of the pig well with this mixture and sew it up. Spit the pig and roast it over a clear fire. Begin by basting with salt and water. As it roasts, frequently rub it with a lump of lard wrapped in clean linen—this will make the skin much crisper than basting from the dripping pan.
3. When the pig is done, remove the head and separate the face from the chop, cutting both in two and removing the ears. Take out the stuffing and split the pig lengthways into two parts. Lay the pig in the serving dish with the head, ears, and feet (which have been cut off) placed on each side.
4. Put the stuffing in a bowl with a glass of wine and as much dripping as needed to make it sufficiently liquid. Place some of this sauce under the pig and serve the rest in a boat.