When the piggie has been well cleaned and washed, make a stuffing of bread-crumbs, suet, some dried sage leaves, pepper, salt, lemon-peel. If eggs are plentiful, then moisten with an egg and some water. Stuff the pig, sew up with strong thread; truss it as a hare is trussed, with its fore-legs skewered back and its hind-legs forward. Lay it on a trivet, in a dripping-pan, with a pint of water in the pan. Rub the piggie all over with butter (or sheep-tail fat), and set it in a hot oven. Will take two hours.

I have heard that rubbing the piggie all over with the white of egg, before roasting, makes it nice and crisp.