The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Pig, to collar.

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.

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.

Pig, to pickle or souse.

Take a fair fat pig, cut off his head, and cut him through the middle. Take out the brains, lay them in warm water, and leave them all night. Roll the pig up like brawn, boil till tender, and then throw it into an earthen pan with salt and water. This will whiten and season the flesh; for no salt must be put into the boiling for fear of turning it black. Then take a quart of this broth and a quart of white wine, boil them together, and put in three or four bay-leaves: when cold, season your pig, and put it into this sauce. It will keep three months.

Pig, to roast.

Chop the liver small by itself: mince blanched bacon, capers, truffles, anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. Fill your pig with it; tie it up; sprinkle some good olive oil over it; roast and serve it up hot.

Another way.

Put a piece of bread, parsley, and sage, cut small, into the belly with a little salt; sew up the belly; spit the pig, and roast it; cut off the ears and the under-jaws, which you will lay round; making a sauce with the brains, thick butter and gravy, which lay underneath.