To barbecue a PIG.
DRESS a pig of ten weeks old as if it were
to be roasted, make a forcemeat of two ancho-
vies, fix sage leaves, and the liver of the pig,
all chopped very small; then put them into a
marble mortar, with the crumbs 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 together to a paste, put it in your
pig's belly, and sew it up, lay your pig down at
a good distance before a large brisk fire, singe it
well, put in your dripping-pan three bottles of
red wine, baste it with the wine all the time it is
roasting, when it is half roasted put under your
pig two penny loaves, if you have not wine
enough, put in more, when your pig is near
enough, take the loaves and sauce out of your
dripping-pan, 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 loaf on each side, strain your
sauce, and pour it on them boiling hot, lay bar-
berries and slices of lemon round it, and send
it up whole to the table.—It is a grand bottom
dish. It will take four hours roasting.