A month-old boar/pig is best for roasting.

Set aside a large boiler of scalding water. Lay the pig in cold
water for fifteen minutes; then, holding it by the hind leg,
plunge it into the boiling water, and shake it about violently
until you can pull the hair off by the handful. Take it out,
wipe it dry, and with cloth or broom rub the hair off, brushing
from the tail to the head, until the skin is perfectly clean.
Cut it open, take out the entrails, and wash thoroughly with cold
water, then with soda and water to remove any unpleasant odor;
next with salt and water. Rinse with water and wipe inside.
Then wrap in a wet cloth, and keep this saturated with cold water
until you are ready to stuff it.

Stuffing -
1 cup of bread-crumbs
1/2 chopped onion
2 tsp powdered sage
3 tbs melted butter
1 tsp pepper
half a grated nutmeg
1/2 tsp of salt
2 well-beaten eggs

Mix all ingredients, except the eggs, moisten with half a cup of
warm water (or milk), beat in the eggs, and stuff the pig into
his natural size and shape. Sew him up, and bend his feet
backwards, his hind-feet forward, under and close body. Skewering
them into the proper position. Dry the pig well, and dredge with
flour. Put it to roast with a little hot water, slightly salted,
in-the dripping-pan. Baste with butter and water three times as
the pig gradually warms, afterward with the dripping. When it
begins to smoke or steam, rub it over, every five minutes or so,
with a cloth dipped in melted butter. Do not omit this
precaution if you would have the skin tender and soft after it
begins to brown. A month-old pig will require about an hour and
three quarters or two hours-sometimes longer-to roast.

Another Stuffing Recipe

1 cup of bread-crumbs
1 ounce of suet
1 bunch of parsley minced fine
1 teaspoonful of powdered sage
pepper & salt
nutmeg
thyme
1/2 glass Madeira or sherry
lemon juice
2 tbs melted butter
1 cup of oyster-liquor
2 well-beaten eggs.

If your pig is large, you can cut off his head and split him down
the back before sending to table. Do this with a sharp knife,
and lay the backs together. It’s best to display a whole roast,
it gives a nice presentation. Place roast kneeling in a bed of
green parsley, alternately with branches of whitish-green celery
tops (the inner and tender leaves). Place a garland around his
neck, and in his mouth a tuft of white cauliflower, surrounded by
curled parsley.

Gravy:
Skim your gravy well,add a little hot water, thicken with brown
flour, boil up once, strain. Add half a glass of wine and half
the juice of a lemon, serve in a tureen.

In carving the pig, cut off the head first; then split down the
back, take off hams and shoulders, and separate the ribs.