Part 41 (1/2)

_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 b.u.t.tocks with the bones in them, bone all the rest whole, only the head cut off.

3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole.

4. Cut off the head, and chine it through the back, and collar both sides at length from end to end.

5. Chine it as before with the bones in, and souce it in quarters.

_To souce a Capon._

Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep bra.s.s-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, sc.u.m it, and put in four or five blades of mace, two or three races of ginger slic't, four fennil-roots, and four parsley-roots, sc.r.a.ped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic't lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.

Some put to this souc't capon, whole pepper, & a f.a.ggot of sweet herbs, but that maketh the broth very black.

In that manner you may souce any Land Fowl.

_To souce a Breast of Veal, Side of Lamb, or any Joynt of Mutton, Kid, Fawn, or Venison._

Bone a breast of veal & soak it well from the blood, then wipe it dry, and season the side of the breast with beaten nutmeg, ginger, some sweet herbs minced small, whole coriander-seed, minced lemon-peel, and salt, and lay some broad slices of sweet lard over the seasoning, then roul it into a collar, and bind it up in a white clean cloth, put it into boiling liquor, sc.u.m it well, and then put in slic't ginger, slic't nutmeg, salt, fennil, and parsley-roots, being almost boild, put in a quart of white-wine, and when it is quite boild take it off, and put in slices of lemon, the peel of two lemons whole, and a douzen bay leaves, boil it close covered to make the veal look white.

Thus you may do a breast of mutton, either roul'd, or with the bones in, and season them with nutmeg, pepper & salt, roul them, & bake them in a pot with wine and water, any Sea or Land fowl, being stuffed or fa.r.s.ed; and filled up with b.u.t.ter afterwards, and served dry, or lard the Fowls, bone and roul them.

_To souce a Leg of Veal._

Take a leg of veal, bone it and lard it, but first season the lard with pepper, cloves, & mace, lard it with great lard as big as your little finger, season the veal also with the same seasoning & some salt with it; lard it very thick then have all manner of sweet herbs minc't and strew'd on it, roul it like a collar of brawn, and boil it or stew it in the oven in a pipkin, with water, salt, and white-wine, serve it in a collar cold, whole or in slices, or put away the liquor, and fill it up with b.u.t.ter, or bake it with b.u.t.ter in a roul, jelly it, and mix some of the broth with almond milk, and jellies in slices of two collars, when you serve it.

_Otherways._

Stuff or fa.r.s.e a leg of veal; with sweet herbs minc't, beef-suet, pepper, nutmeg, and salt, collar it, and boil or bake it; being cold, either serve it dry in a collar, or in slices, or in a whole collar with gallendines of divers sorts, or in thin slices with oyl and vinegar.

Thus you may dress any meat, venison, or Fowls.

_To souce Bullocks Cheeks, a Flank, Brisket, or Rand of Beef,_ &c.

Take a bullocks cheek or flank of beef and lay it in peter salt four days, then roul it as even as you can, that the collar be not bigger in one place than in another boil it in water and salt, or amongst other beef, boil it very tender in a cloth as you do brawn, and being tender boil'd take it up, and put it into a hoop to fas.h.i.+on it upright and round, then keep it dry, and take it out of the clout, and serve it whole with mustard and sugar, or some gallendines. If lean, lard it with groat Lard.

_To collar a Surloin, Flank, Brisket, Rand, or Fore-Rib of Beef._

Take the flank of beef, take out the sinewy & most of the fat, put it in pickle with as much water as will cover it, and put a handful of peter-salt to it, let it steep three days and not sift it, then take it out and hang it a draining the air, wipe it dry, then have a good handful of red sage, some tops of rosemary, savory, marjoram, tyme, but twice as much sage, mince them very small, then take quarter of an ounce of mace, and half as many cloves with a little ginger, and half an ounce of pepper, and likewise half an ounce of peter-salt; mingle them together, then take your beef, splat it, and lay it even that it may roul up handsomely in a collar; then take your seasoning of herbs and spices, and strow it all over, roul it up close, and bind it fast with packthred, put it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking.

_To souce a Collar of Veal in the same manner, or Venison, Pork, or Mutton._