COOKS who ’d roast a sucking-pig, | |
| Purchase one not over big; | |
| Coarse ones are not worth a fig; | |
| So a young one buy. | |
| See that he is scalded well | 5 |
| (That is done by those who sell, | |
| Therefore on that point to dwell | |
| Were absurdity). | |
| |
| Sage and bread, mix just enough, | |
| Salt and pepper quantum suff., | 10 |
| And the pig’s interior stuff, | |
| With the whole combined. | |
| To a fire that ’s rather high, | |
| Lay it till completely dry; | |
| Then to every part apply | 15 |
| Cloth, with butter lined. | |
| |
| Dredge with flour o’er and o’er, | |
| Till the pig will hold no more; | |
| Then do nothing else before | |
| ’T is for serving fit. | 20 |
| Then scrape off the flour with care; | |
| Then a buttered cloth prepare; | |
| Rub it well; then cut—not tear— | |
| Off the head of it. | |
| |
| Then take out and mix the brains | 25 |
| With the gravy it contains; | |
| While it on the spit remains, | |
| Cut the pig in two. | |
| Chop the sage and chop the bread | |
| Fine as very finest shred; | 30 |
| O’er it melted butter spread,— | |
| Stinginess won’t do. | |
| |
| When it in the dish appears, | |
| Garnish with the jaws and ears; | |
| And when dinner-hour nears, | 35 |
| Ready let it be. | |
| Who can offer such a dish | |
| May dispense with fowl and fish; | |
| And if he a guest should wish, | |
| Let him send for me! | 40 |
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