Pig, 3 oz. of breadcrumbs, 18 sage leaves, pepper and salt, tablespoonful of butter, salad oil to baste with, tablespoonful of lemon juice, 1/2 pint of gravy.

Stuff the pig with finely grated bread-crumbs, minced sage, pepper and salt, and a tablespoonful of butter. Take care these are well blended. After stuffing the pig sew up the slit neatly, truss the legs back, to allow the inside to be roasted, put in oven, and directly it is dry have ready some butter tied in a piece of thin cloth, and rub the pig with this in every part. Continue this operation several times while roasting; do not allow the pig to burn in any part. Then take 1/2 pint of gravy, 1 tablespoonful of lemon juice, and the gravy that flowed from the pig; pour a little of this over the pig, and the re mainder send to the table in a tureen. Instead of butter for basting many cooks use salad oil, as this makes the crackling crisp. Before dishing cut off the head and part the body down the middle, and lay on the dish back to back. Take care that it is sent to table very hot, and serve with apple sauce. It will take about 2 hours for a small pig to roast.

VEAL