Take the largest roaster your oven will hold and ask the butcher to lace the snout and feet with string so the pig can be tied up to fit the pan

The pig should have clean ears, be free of hair, and be accompanied by haslets or organs-liver, heart, and lungs

Rinse the pig inside and out with cold water and pat dry

Keep it cold while preparing broth and stuffing. To make gravy broth, simmer haslets in 2 cups of water in saucepan

After about 20 minutes, remove the liver and chop it fine to add to the stuffing. To prepare stuffing, put dry bread crumbs or slices in a dishtowel and pound them into fine crumbs with a mal- let or rolling pin

Put coarsely chopped onions into a skillet and fry until limp in 3 tablespoons of the butter

Combine crumbs, onions, and sage in large bowl. In small bowl beat eggs and stir in cider

Add chopped parsley, nutmeg, and mace, and blend into crumb mix- ture

Stir in chopped liver

Preheat oven to 350F. Spoon the stuffing loosely into the pig's cavity and close the opening with skewers and lacing

Draw the head and back feet together with butcher's string and tie it

Place the pig in the roaster, and rub all skin surfaces generously with remaining butter

With a sharp knife slash the back skin in several places to permit fat to escape

Use wood block or small can to prop mouth open during roasting

Add 1 cup of boiling water to pan and place pig and pan in preheated oven. Baste pig with pan juices after an hour

In another 30 minutes check for browning

When top side is thor- oughly browned, turn pig over (a two-person job) and continue roasting

The pig is done when fully browned and when skin begins to shrink and break. While the pig is roasting, chill the haslet broth and remove fat from the surface

Blend flour into the broth. At serving time remove pig to large platter or board and cut away string

If suitable for display, replace mouth prop with the apple

Garnish platter with greens. Skim pan gravy of excess fat and stir in floured broth

Heat and stir until gravy is thick and smooth

Season to taste and transfer to gravy bowl. At the table, start carving by cutting off the pig's head

Next run the knife down the spine and lay the body open in two halves

Then cut into serving pieces.