Cut off the shank bone of a leg of veal, and cut gashes
in what remains. Make a dressing of chopped raw salt
pork, salt, pepper, sweet herbs and bread crumbs, or use
butter instead of pork. Stuff the openings in the meat
with the dressing, put it in a bake-pan with water, just
enough to cover it, and let it bake, say two hours for
six pounds. Or put it in a tin oven, and roast it two or
three houre, according to the size.
Baked, or Roasted Pig.
Take a pig that weighs fi-om seven to twelve pounds,

and ass mnoh as five weeks old. Waph it tlioroughly



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outsitto and inside. Take any fresh cold meat, say one
pound, and a quarter of a pound of salt poik, and twice
as much bread as yoii have meat.
Chop the bread by itself, and chop the meat and poric
fine and mix all together, adding sweet herbs, pepper and
Bait, half a tea-cup of butter, and one eg;^. Stuff the pig
with it, and sew it up tight. Take off the legs at the
middle joint. Put it into a diipping-pan with eross-bara
or a grate to hold it up, and with the legs tied, and pour
into the pan a pint of water and set it in the oven. As
soon as it begma to cook, swab it with salt and water,
and then in fifteen minutes do it again. If it blisters it
is cooking too fast ; awab it, and diminish the heat. It
must bake, if weighing twelve pounds, three hours.
When nearly done, rub it with butter. When taken
out set it for three minutes in the cold, to make it crisp.
To Roast a Spare Rib.
