L’épaule de Porc Fourrée

• 4 lb. shoulder of pork
• ¼ pint dark rum
• 8

Have the butcher bone the shoulder of pork, or do it yourself. Score the skin, which should be left on, at intervals of about ⅛ inch. Pour two thirds of the rum over the meat and let it stand while the stuffing is prepared. Soak the bread crumbs in the milk then squeeze dry. Mix with the sage, thyme, chives, hot pepper, bay leaf, parsley, garlic, salt, and pepper to taste and the melegueta pepp