Title: Roasted Pig
Categories: Amerind Meat
Yield: 1 Pig

A pig about 3 weeks old is the best. It should be killed in the morning, if it is to be eaten at dinner. Make a stuffing with about 6 powdered crackers, 1 T. sage, 2 T. sweet marjoram, half a pint of cream, 2 eggs, and a little salt and pepper. Mix these well together, and let it stew about 15 minutes. Then wash the pig in cold water; cut off the petti-toes, leaving the skin long to wrap around the ends of the legs; then fill the belly with the stuffing and sew it upp. The liver and heart should be boiled with 5 or 6 ppeppercorns and chopped fine for the gravy. When the pig is put down to roast, put in a pint of water, and a T. of salt; when it begins to roast, flour it wll, and baste it with the drippings and continue to do so until it is done. It requires constant care. A small pig will roast in 3 hours.

Source: "Indian Cookin'", compiled by Herb WAlker, 1977

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