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Pig To Collar In Colours

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







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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