Remove the bone from a shoulder of pork and spread it over inside with a stuffing of sage and onions, filling the cavity where the bone was taken out; roll up and secure it with a string, place it in a pan and roast in a good hot oven until done. Put it on a dish, skim off the fat from the pan, adding a little water to it and a tablespoonful of made mustard, boil the gravy up once and pass it through a strainer over the meat, and serve.

Suckling Pig

The suckling pig should not be more than a month or six weeks old, and if possible it should be dressed the day after it is killed. The first step is to scald it, and this should be done as follows : Put a large pan of water over the fire to boil. Soak the pig in cold water for fifteen minutes, then plunge it into the boiling water, hold it by the head and shake it about until the hair begins to loosen. Then take it out of the water and rub it vigorously with a coarse towel until all the hairs are removed. Cut the pig open, remove the entrails, and wash it thoroughly in plenty of cold water. Dry the pig on a towel, cut the feet off at the first joint, leaving sufficient skin to turn over, and keep it wrapped in a wet cloth until ready for use.

Baked Suckling Pig

Choose a small, plump pig. Use the liver, heart and lights for the dressing, after first putting them over the fire in salted boiling water, and boiling them until tender, or mincing after browning them in butter. Peel and grate an onion, put it over the fire in a fryingpan with two tablespoonfuls of butter, and fry it slowly; mince the heart, liver and kidneys, add them to the onion; soak two breakfast cupfuls of bread in cold water until soft, then squeeze it in a towel to extract the water, and put it with the minced mixture and onions; season the mixture highly with salt, pepper, ground sage, and marjoram, and stir it till it is scalding hot. Use this stuffing for the pig, sewing it up; truss it so as to keep the legs in place, put it into a dripping pan just large enough to hold it, and bake it in a moderate oven. For the first hour baste it with butter and water, after that with butter alone. If the ears and tail seem in danger of browning, wrap them in buttered paper, season it two or three times with salt and pepper while it is being basted, A medium-sized pig will take from two to two and one-half hours to bake. When the pig is done put it on a dish to keep hot after removing the stitches which retain the stuffing, and garnish with brussel sprouts and potato croquettes. Place the dripping-pan over the fire, stir in one tablespoonful of flour, and brown it; then add equal quantities of boiling water or wine, or three parts of water and one of mushroom or walnut catsup. Let the gravy thus made boil once, season it with salt and pepper, and then serve it with the baked pig. The stuffing may be varied by using mashed potatoes instead of the soaked bread. Apple sauce is the usual accompaniment. Cold-slaw and cranberry jelly or stewed cranberries are used in America with roasted or baked suckling pig. Prepare the apple sauce as follows : Peel, quarter, and core some tart apples, stew them to a pulp over a slow fire, adding at first three tablespoonfuls of water to one pint of apples to prevent their burning; when the apples are stewed to a pulp, stir with them a tablespoonful of butter to each pint of the sauce, and then use it either hot or cold.

Timbale Of Suckling Pig

Cut up half a small suckling pig into small pieces, and put them in a saucepan with a little mirepoix and white wine, and boil them. Take out the pieces of meat and let them cool, removing the bones, if any. Add a little calf's-foot jelly to the liquor and clarify it. Pack a large-sized timbale mould in ice, place poached eggs intermixed with sliced gherkins and slices of beet-root in the bottom and round the sides, dipping each into half-set jelly to keep them fixed in their places. Pour a thick layer of jelly at the bottom of the mould, and when it is set and firm, arrange the pieces of pig's meat, alternating with minced gherkins and whole capers, taking care to leave a hollow space in the center. Fill this cavity with almost cold but stiff liquid jelly and let it set firm. Turn the timbale out onto a dish, and serve with a little horseradish sauce in a sauceboat.

Boiled Pig's Tails

Trim and well wash four or five pig's tails, put them in a saucepan of salted water and boil until done. Take them out, drain, wipe them on a cloth, and arrange on a dish over a puree of peas. Put a few chopped mushrooms in a fryingpan with a little butter, and fry till quite brown; put them in a saucepan with a little stock, reduce it, and add the yolks of one or two eggs to thicken. Pour it when ready over the tails, and serve.