1 sucking pig

Sage and onion stuffing

Tart apple sauce Parsley

Lemon and watercress

Sucking pig is an excellent old-fashioned dish. The little pig should be small, and is best at three or four weeks old. It should be cooked as soon as it is killed, as its flesh taints quickly, and, unless it is fresh, nothing will render the crackling as crisp as it should be. Wash pig thoroughly in cold water and wipe dry. Season inside with salt, pepper, and a little powdered sage. Fill body of pig with stuffing, then draw skin together with a coarse needle and thread. Roll legs and ears in greased paper, bending forefeet under body and hind feet backwards, skewering them in place. Put piece of wood between jaws to keep them open. Put pig in roasting pan, rub skin with oil, sprinkle with salt and pepper, and dredge with flour. Bake in brisk oven, basting frequently. When pig seems tender and nice golden yellow, which will be from two to two and one half hours, remove paper from legs and ears and cook fifteen minutes longer. Arrange watercress, celery, baked apples, or whatever garnishing is desired on hot platter, place pig on top, remove wood from mouth, replacing it with an apple or lemon, and serve with gravy and apple sauce.

Bread stuffing, potato stuffing, or a chestnut and sausage stuffing may be used. Cranberry jelly, Brussels sprouts, and sweet potatoes are all excellent with roast pig.