To make the stuffing; fry a minced onion in some fat, throw in a spoonful of sage, then a quantity of finely minced bread crumbs and ladleful of broth to moisten. Stir around in the frying pan until well mingled, season with salt and pepper, stuff the pig with it and roast it in the oven. When barely done, take the pig and cut it in pieces of the right size to serve, put them in a broad saucepan and pour in Spanish sauce to nearly cover, put a lid on and let stew slowly.

Make up the stuffing from the cooked pig into small balls, bread and fry them; serve one such forcemeat ball in each dish with the meat and sauce.