Take a pig not more than a month old, remove the eyes and tongue, trim the ears, cut off the feet, and clean it thoroughly. Wash and dry it; rub it well, inside and outside, with sage and seasoning of salt and cayenne pepper. Boil twenty good sized potatoes, mash them while hot, add butter, a little milk, and two minced onions and minced sweet herbs, with seasoning of salt and pepper, and bread-crumbs. Stuff the pig, and fasten the opening with skewers. Roast (or bake) it for three hours in a pan, with water sufficient to form the gravy, thickened with a little flour, and well stirred. Baste the pig, while roasting, with oil or butter, to make it brown; and, if necessary, add a little boiling water to the gravy. The taste of a pig roasted before the fire is preferable to one baked in an oven.

Make the sauce of the feet, tongue, liver and heart. The tongue must be scalded and skinned, then boiled with the feet, liver and heart; and when done, minced fine and seasoned, with the addition of an onion, parsley and sweet herbs. Boil all together; rub a little butter with flour, and stir it in with more seasoning if desired, adding a glass of wine when the sauce is taken up.