Evening Republican, Volume 15, Number 80, Rensselaer, Jasper County, 4 April 1911 — TO ROAST A SUCKLING PIG [ARTICLE]

TO ROAST A SUCKLING PIG

•hoyld Be Carefully Cleaned Before Stuffing and Frequently Basted While Roasting. •- Take a suckling pig about three weeks old the day It is killed: be particular to se* it Is well cleaued; when this is done and the stuffing sewed into the belly—before doipg which the inside must be well wiped with a clean,' damp cloth—wipe the outside of thgej pig, and rub It well all over with some salad oil; while it Is roasting baste it! well very frequently with dripping, to’ keep the skin from blistering, till within a quarter of an hour of its being; done, when you must baste it with a, little butter. When you serve the; pig the two sides must be laid back to the back in the dish, with half of the head on each side, and one ear at each! end, all with crackling side upwards;; garnish the dish with stlices of lemon, and serve it up with a rich brown gravy In the dish, and also a sauce boat of the same, with one likewise of bread sauce, with a few currants in It Some add a little port wine to the gravy. When the pig is baked, which is the best way of dressing it, you must mix the yolk of a raw egg with a tablespoonful of olive oil to rub it well all over,, with, basting it frequently with two or three heaping tablespoonfuls of butter, and in a piece of clean rag. «