The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

pounds, wash the inside and wipe it well with a dry cloth, prepare the stuffing thus: boil four large onions until quite tender, chop them very fine, with six leaves of sage, a little thyme and parsley, season with a little cayenne pepper and salt, add three tablespoonfuls of bread-crumbs, and mix it with three eggs, stuff the pig quite full, sew up the belly, put it on the spit, place it at a distance from a moderate fire (folded in buttered paper) for half an hour, then put it closer, allowing it two hours to roast, but ten minutes before it is done take off all the paper to allow it to become brown and crisp; serve plain gravy in the dish, and bread sauce with currants in it in a boat; before sending it to table take off the head and cut the pig in halves down the back. No. 509. _Sucking Pig à la Savoyarde._ Take a very delicate sucking pig and prepare the following stuffing: put two tablespoonfuls of chopped onions in a stewpan, with a teaspoonful of oil, pass them over a moderate fire five minutes, add half a pound of rice previously well boiled in stock, half a pound of sausage-meat, four pats of butter, a little chopped parsley, pepper, salt, and three eggs; mix all well together, stuff the pig, and roast it in oiled paper, as in the last; prepare the sauce thus: put two tablespoonfuls of chopped onions in a stewpan, with one of salad oil and fry them quite white, add a wineglassful of sherry or Madeira, a pint of white sauce (No. 7), and six tablespoonfuls of milk, let it boil a quarter of an hour, skim well, add a good tablespoonful of chopped mushrooms, half ditto of chopped parsley, a teaspoonful of sugar, ditto of salt, and a little white pepper; dress the pig in the dish, pour the sauce round, and garnish with small fried sausages. No. 510. _Turkey à la Nelson._ Make a croustade resembling the head of a ship, as represented in the design; procure