Roast Pig Stuffed from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,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 fr...
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Ingredients
- A Pig 4 or 5 Weeks Old
- 3 Large Onions
- 2 Cupfuls of Bread Crumbs
- 3 Sprigs of Parsley, Chopped
- Salt
- Pepper
- 2 Ounces of Butter
- 2 Teaspoonfuls of Powdered Sage
- 3 Hard-Boiled Eggs
- An Herb Bouquet
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