The Swedish, French, American cook book

Stuffing. Take six large apples; core and peel well and cut in dices; put in a pan on stove with two cups water and half cup sugar; cook until tender, then drain the water carefully off. Cut five cups bread in small dices; mix bread and apples together; add pinch of cinnamon, pinch of nutmeg, half cup melted butter, some salt and pepper, two tablespoons chopped parsley. Make it nice and light. Fill the pig; fasten it together; lay it on the pan with fore feet backward and hind feet forward close to the body; then skewer them into proper position. Put something in the mouth to keep it open while roasting. Then put in a pan with some water, pepper, and salt; roast about two hours (basting it again and again so as not to let it burn); let cook until golden brown and crisp. When ready, place, whole, on a warm platter with a red apple in its mouth. Garnish with parsley and serve with apple sauce. This dish is generally used for Thanksgiving, Christmas, New Year, or any large dinner feast. It can also be stuffed with French stuffing, mushroom and bread stuffing, bread stuffing (the same as for chickens and turkeys) or oyster stuffing. Roasted Suckling Pig with Mushrooms a la Savoyarde Cochon de lait rdti, aux Champignons, a la Savoyarde Is prepared according to recipe: Cochon de Lait aux Pommes a la Perigueux, with the difference that the stuffing is made with boiled rice and sausage meat mixed. Garnish with small apples that have been cooked and glazed with a red glaze. Serve with a white creamed mushroom sauce highly flavored with sherry. Roasted Suckling Pig Stuffed with Chestnuts a la Bordelaise Cochon de lait, farci de Marrons, a la Bordelaise Clean and wash a suckling pig and then stuff. Stuffing. Take two quarts of chestnuts; put in hot water and cook about ten minutes; remove shells and put in another pan with water (sufficient to cover them), some Madeira wine, and a little salt, and cook until soft; then chop fine. Mix with two pounds sausage meat; add some pepper and salt to taste. Stuff the pig; fasten it together; lay on the pan, with some water, pepper, and salt; roast about two hours (basting it again and again not to let it burn) until golden brown and crisp. Garnish with parsley and serve with a bordelaise sauce. When garnished with a little sausage, pieces of bacon, chestnuts and mushrooms, and served with a brown sauce, highly flavored with wine, it is called: Cochon de Lait aux Marrons a la Chipolata. Galantine of Suckling Pig a la Ericsson Hammond Galantine de Cochon de lait a la Ericsson Hammond Select a small suckling pig; cut the head and tail off, split in the front, remove all the rib and leg bones, leaving the skin in a per¬ fectly good condition. Cut an onion in very thin slices; spread with the onion; sprinkle with pepper and salt, then roll. Make a rich pie crust [see recipe: Pie Crust]; roll out about a half inch thick, large enough to cover the whole pig; put the pig on top of the pastry; squeeze pastry together at each end, and put it on a napkin or cloth that has been dipped in cold water; then roll in the cloth; tie with a string at each end and two or three strings around to make it firm. Put in boiling w7ater writh some onions, salt, and a few