Season the sides with cloves, mace, and salt, then roul it in collars or sides with the bones in it; then take two or 3 gallons of water, a pottle of white-wine, and when the liquor boils put in the pig, with mace, cloves, slic’t ginger, salt, bay-leaves, and whole pepper; being half boil’d, put in the wine, &c.
[ Otherways.]
Season the collars with chopped sage, beaten nutmeg, pepper, and salt.
[ To souce or jelly a Pig in the Spanish fashion.]
Take a pig being scalded, boned, and chined down the back, then soak the collars clean from the blood the space of two hours, dry them in a clean cloth, and season the sides with pepper, salt, and minced sage; then have two dryed neats-tongues that are boil’d tender and cold, that they look fine and red, pare them and slice them from end to end the thickness of a half crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collars and bind them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic’t ginger and mace, keep it dry, or in souce drink of the pig brawn.
If dry serve it in slices as thick as a trencher cut round the collar or slices in jelly, and make jelly of the liquor wherein it was boil’d, adding to it juyce of lemon, ising-glass,
spices, sugar clarified with eggs, and run it through the bag.
[ How to divide a Pig into Collars divers ways, either for Pig Brawn, or soust Pig.]
1. Cut a large fat Bore-pig into one collar only, bone it whole, and not chine it, the head only cut off.
2. Take out the hinder-quarters and buttocks with the bones in them, bone all the rest whole, only the head cut off.