In new orleans the pig is always sold killed and cleaned by the butcher. Wash the young Pig well, cleaning again, and scraping thoroughly and taking out all remaining hair from the ears and nostrils. Wash again thoroughly in cold water, inside and out, shaking the Pig vigorously, head downward. Then turn upwards and pour cold water over it. Wipe dry inside and out with a coarse towel, and then rub well inside with salt and pepper and minced parsley, thyme and bay leaf. Prepare a Dressing as follows:
Wet the bread crumbs and squeeze thoroughly. Then add the sprigs of minced parsley and hard-boiled eggs and the powdered sage. Mix well. Season all highly with black pepper and salt, using about a teaspoonful of salt and a half teaspoonful of black pepper. Place two ounces of butter, which will be equal to two tablespoonfuls, in a frying pan on the stove, and, when it melts, add the minced onions. Let them brown, and then add the Dressing, stirring well, and letting it fry for five minutes. Take off and stuff the Pig and sew up the opening. Truss the fore legs forward and the hind feet forward, and close under the body. Wipe the Pig carefully with a damp towel, and then place a corn cob in its mouth to keep it open. Rub the Pig all over the outside with butter, dredging lightly with salt and pepper. Place in a moderate oven and bake steadily for two and half or three hours, according to size and age. Baste frequently, and, when half done, rub again with butter until the pan is saturated. Continue basting at intervals. When done, take out of the oven and place on a hot dish. Garnish the dish with parsley. Take the corn cob out of the mouth and place instead a nice, rosy Apple. Serve very hot, with Apple Sauce.
Sweet Potatoes are a nice vegetable to serve with Roast Pig. Boil a half dozen first and then peel carefully and place them whole, about fifteen minutes before serving the Pig, in the pan where it is roasting; let them soak in the gravy, brown nicely and serve on a separate platter or as a garnish.