Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the space of an hour with a quick fire, & keep the boiler continually fil’d up with
warm clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil’d, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning. Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil’d oatmeal ground or beaten, and bran boil’d in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air.
Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better.
[ To make Pig Brawn]
Take a white or red Pig, for a spotted one is not so handsome, take a good large fat one, and being scalded and drawn bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quarters) the rest being boned cut it into 2 collars overwart both the sides, or bone the wole Pig but only the head: then wash them in divers-waters, and let it soak in clean water two hours, the bloud being well soaked out, take them and dry the collars in a clean cloth, and season them in the inside with minced lemon-peel and salt, roul them up, & put them into fine clean clouts, but first make your collars very equal at both ends, round and even, bind them up at the ends and middle hard & close with packthred; then let your Pan boil, and put in the collars, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat very clean, and being tender boil’d put them in a hoop as deep as the collar, bind it and frame it even,
being cold put it into your souce drink made of whey and salt, or oatmeal boil’d and strained, then put them in a pipkin or little barrel, and stop them close from the air.
When you serve it, dish it on a dish and plate, the two collars, two quarters and head, or make but two collars of the whole Pig.
[ To garnish Brawn or Pig Brawn.]
Leach your brawn, and dish it on a plate in a fair clean dish, then put a rosemary branch on the top being first dipped in the white of an egg well beaten to froth, or wet in water and sprinkled with flour, or a sprig of rosemary gilt with gold; the brawn spotted also with gold and silver leaves, or let your sprig be of a streight sprig of yew tree, or a streight furz bush, and put about the brawn stuck round with bay-leaves three ranks round, and spotted with red and yellow jelly about the dish sides, also the same jelly and some of the brawn leached, jagged, or cut with tin moulds, and carved lemons, oranges and barberries, bay-leaves gilt, red beets, pickled barberries, pickled gooseberries, or pickled grapes.