Roast Pig a la Chipolata

Prepare chestnut stuffing as follows: viz.,—scald, peel, and scrape fifty chestnuts, boil them for about twenty minutes in a pint of milk, a bit of butter, and a little salt; and when nearly done, drain the chestnuts dry, and mix them with one pound of highly-seasoned sausage-meat. Having filled the paunch of the sucking-pig with this stuffing, roast it as in the foregoing cases. When done, dish it up with a Chipolata ragout round it.

Note.—Roast sucking-pig may also be served with piquante, tomata, Provencale, poivrade, Italian, or ham sauce.