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Classic
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page 81
sized boiled potatoes, mash them with about two ounces of butter, a tea-spoonful
of salt, a quarter of a tea-spoonful of pepper, a table-spoonful of chopped
parsley, and a little grated nutmeg; mix all well together with a fork, adding a
half a gill of milk, and one egg; when cold, roll them into a long shape, the
size of plovers' eggs; egg and bread-crumb twice, and fry light colored; dress
the saddle, and surround it with potatoes; make a sauce of melted butter, or
tomato sauce, and then it is ready for the table.
TO ROAST A PIG.
Prepare some stuffing, the same as for a turkey; fill it full, and sew it up
with a coarse thread; flour it well over. Be sure to have all the gravy that
comes out of it, by setting pans under the pig, in a dripping pan, as soon as
the gravy begins to run. When the pig is done enough, stir the fire up, take a
coarse cloth with a piece of butter on it, and rub the pig over until the
crackling is crisp, then take it up.
Lay it in a dish, and, with a sharp knife, cut off its head, and then cut the
pig into two parts, by cutting down the back; cut the ears off the head, and lay
them at each end; cut the under jaw in two, and lay the parts on each side. Melt
some good butter, take the gravy you saved and put in it, boil it, pour it in
the dish with the brains bruised fine, and some sage, mixed together, and then
send it to the table.
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