BARBECUED PIG

A pit two and a half feet deep by three
feet long, and two feet wide, sticks of green
wood, or, better still, iron rods, to fit across
the pit. Build a large wood fire, and when it
burns down to ashes, put on plenty of char-
coal, as the fire is kept up by this.

Split pig down the front, then rub well
with salt and red pepper, cut slashes in the
skin, so that the seasoning will get through,
put pig over pit with skin side down. Into
a pot put one quart of vinegar to boil, add
one pound of butter, some Worcester sauce,
tomato catsup, French mustard, and English
mustard mixed, chowchow mustard, a few
drops of tobasco and some salt, all of these
I put to taste. Have a stick, with a mop
made of cheese-cloth, and with this keep the
pig well mopped all the time it is cooking,
which ought to be from six to eight hours.
The slower it cooks the better. Have
plenty of the sauce to serve with meat.