A Recipe

From Punch’s Poetical Cookery Book Roasted Sucking-Pig AIR.—“Scots wha hae.” 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 (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., 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 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. 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 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; 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, 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!