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Pig To Collar

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Have your pig cut down the back, and bone and wash it clean from the

blood; dry it well, and season it with spice, salt, parsley, and thyme,

and roll it hard in a collar; tie it close in a dry cloth and boil it

with the bones, in three pints of water, a quart of vinegar, a handful

of salt, a faggot of sweet-herbs, and whole spice. When tender, let it

cool and take it off; take it out of the cloth, and keep it in the

pickle.

Other Recipes


Pig To Collar In Colours

Boil and wash your pig well, and lay it on a dresser: chop parsley,

thyme, and sage, and strew them over the inside of the pig. Beat some

mace and cloves, mix with them some pepper and salt, and strew that

over. Boil some eggs hard, chop the yolks, and put them in layers across

your pig; boil some beet-root, and cut that into slices, and lay them

across; then roll it up in a cloth and boil it. Before it is cold, press

it with a weight, and it will be fit for use.









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