e in another, and the heads in a third; these should be
boiled till you can take all the bones out; let them get cold, season
the insides with pepper, salt, and a little nutmeg; make it in a tight
roll, sew it up close in a cloth, and press it lightly. Mix some more
meal and cold water, just enough to look white; add salt, and one-fourth
of vinegar; put your souse in different pots, and keep it well covered
with this mixture, and closely stopped. It will be necessary to renew
this liquor every two or three weeks. Let your souse get quite cold
after boiling, before you put it in the liquor, and be sure to use pale
coloured vinegar, or the souse will be dark. Some cooks singe the hair
from the feet, _etcetera_, but this destroys the colour: good souse will
always be white.

* * * * *

TO ROAST A PIG.

The pig must be very fat, nicely cleaned, and not too large to lie in
the dish; chop the liver fine and mix it with crumbs of bread, chopped
onion and parsley, with pepper and salt, make it into a paste with
butter and an egg, stuff the body well with it, and sew it up, spit it,
and have a clear fire to roast it; baste with salt and water at first,
then rub it frequently with a lump of lard wrapped in a piece of clean
linen; this will make it much more crisp than basting it from the
dripping pan. When the pig is done, take off the head, separate the face
from the chop, cut both in two and take off the ears, take out the
stuffing, split the pig in two parts lengthways, lay it in the dish with
the head, ears, and feet, which have been cut off, placed on each side,
put the stuffing in a bowl with a glass of wine, and as much dripping as
will make it sufficiently liquid, put some of it under the pig, and
serve the rest in a boat.

* * * * *

TO BARBECUE SHOTE.[1]

This is the name given in the southern states to a fat young hog, which,
when the head and feet are taken off, and it is cut into four quarters,
will weigh six pounds per quarter. Take a fore-quarter, make several
incisions between the ribs, and stuff it with rich forcemeat; put it in
a pan with a pint of water, two cloves of garlic, pepper, salt, two
gills of red wine, and two of mushroom catsup, bake it, and thicken the
gravy with batter and brown flour; it must be jointed, and the ribs cut
across before it is cooked; or it cannot be carved well; lay it in the
dish with the ribs uppermost; if it be