Collar a Pig

Ingredients

• your pig
• sage
• parsley
• pepper
• salt
• nutmeg
• two or three blades of mace

Method

1. 1

   Cut off the pig's head, bone the body, and cut collars.

2. 2

   Soak in water to remove blood.

3. 3

   Mix sage, parsley, pepper, salt, and nutmeg, and strew on the collars.

4. 4

   Roll up and tie with tape, then boil until tender.

5. 5

   Prepare a vinegar mixture and pour over the collars to cool.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.

collar a Pig: — Cut off the head of your pig ; then cut the body asunder ; bone it, and cut two collars off each side ; then lay it in water to take out the blood ; then take sage and parsley, and shred them very small, and mix them with pepper, salt, and nutmeg, and strew some on every side, or collar, and roll i o 6 Early Receipts. it up, and tye it with coarse tape; so boil them in fair water and salt, till they are very tender : put two or three blades of mace

Cook this with the app: pantry check, scaling, and the assistant.