Barbacued Pig.
PREPARE a pig about ten weeks old as for roast-
ing. Make a forcemeat of two anchovies, six sage leaves,
and the liver of the pig, all chopped very small; then
put them into a mortar, with the crumb of half a penny
loaf, four ounces of butter, half a tea-spoonful of chyan
pepper, and half a pint of red wine. Beat them all to-
gether to a paste, put it in the pig's belly, and sew it up.
Lay your pig down at a good distance before a large
brisk fire, singe it well, put into your dripping-pan three
bottles of red wine, and baste it well with this all the time
it is roasting. When it is half done, put under the pig
two penny loaves, and if you find your wine too much
reduced, add more. When your pig is near enough,
take the loaves and sauce out of your dripping-pan, and
put to the sauce one anchovy chopped small, a bundle of
sweet herbs, and half a lemon. Boil it a few minutes, then
draw your pig, put a small lemon or apple in the pig's
mouth, and a leaf on each side. Strain your sauce, and pour
it on boiling hot. Send it up whole to table, and garnish
with barberies and sliced lemon.