In this case the pig must be stuffed with truffles prepared as follows: viz.,—thoroughly clean and peel one pound of English truffles, the cost of which would be about three shillings; cut each truffle into four pieces, and place these in a stewpan with half a pound of chopped and pounded fat bacon, chopped thyme and bay-leaf, nutmeg, pepper and gait, and one small clove of garlic; simmer the whole over a slow fire for ten minutes, and with these trufHes, &c, fill the paunch of the sucking-pig. Having securely sewn up the opening, roast it as directed in the preceding case, and when done, and dished up, pour over it some perigueux sauce, No. 67, and serve.