Pig To Collar Recipe

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.

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