A pig to roast whole should be at least four weeks old. Cut it open lengthwise, take out the entrails, wash the pig very clean, and let it lie in salt and water for twenty minutes to draw out the blood; wash very clean the liver and heart, and put them in a small stew-pan, season with pepper and salt, add a large onion, cut in quarters, and cover with cold water; keep them boiling all the time you are preparing and roasting the pig. Make a filling of a quart of bread crumbs grated very fine, and seasoned with pepper and salt, three teaspoonsful of powdered sage leaves, two of sweet marjoram, a large onion chopped fine, a bunch of parsley ditto, and nearly a quarter of a pound of butter melted and poured over; stir all thoroughly together; take the pig from the salt and water, wash very clean in cold fresh water, wipe it dry inside and out, fill it with the dressing you have made, sew up the stomach, skewer the legs flat to the body, so that it will lie flat on them in the pan; season the outside of the pig with pepper and salt, and dust it with flour; set it in a dripping-pan with half a cup of hot water around it to keep it from burning, and roast it two hours and a half, basting it frequently with butter and hot water stirred together in a basin or bowl, which keep near you.

When the heart and liver are perfectly tender, take them out with a skimmer, chop the heart and put it back,' mash the liver with a heaping tablespoon of browned flour, moistening it with some of the gravy. When perfectly smooth, stir it in the saucepan with the heart, give a boil up, and after you have dished the pig, pour all into the dripping-pan, stir about and boil up again; serve in a gravy-boat.

When you carve the pig, cut off its head first and then split it down the back, and cut between the ribs to serve. Cut round the legs and take them off as you would the second joint of a fowl. Serve with applesauce. Rub some powdered sage on the outside of the pig with the pepper and salt, when you put it in the oven to roast.