The Queens Royal Cookery - To Collar an Eel, Neats-feet or Pig

and take a quart of Peter-salt, and as much good Bay-salt as will salt it very well, which you must do, and let it stand in a cool Cellar ten days in the Salt, in which time you must look upon it, and turn it, and rub the Salt upon it; then take it out of the Salt, and hang it in a Chimney where a Wood fire is kept, for a Month, in which time it will be dry: You may keep it all the Year, but when you would eat any of it, you must boil it tender, and when it is cold, slice it out into thin Slivers as thin as you can, and eat it with sweet Butter; and if you please a Sallad.

 

To collar eels.

Take off the Skin, then slit the Eel down the Back, take out the Bone and Garbidge, then take Sage and Parsley shred small, and mixed with pepper, and a good quantity of Salt; season them very well, then collar them up, and boil them half an hour in Water and white-wine, and above half a pint of Vinegar; put in some Salt, whole Pepper, a blade of Mace, and a Faggot of sweet Herbs; when they are all boil'd hang them up till they are dropped dry; and when the Liquor is cold, put them unto it, and keep them for your Use.

 

To make collar'd Neats-feet to eat like Brawn.

Boil the Neats-feet, and order them as at other times; take also a piece of Pork that is of the Flank, and boil it indifferently; then pick all the meat off from the Neats-feet, and roul up the piece of Pork like a Collar of Brawn; then take a strong Linen Cloth, and some large Tape: You must take off the Skin from the Pork, and having put the Pork into the Cloth, with the Meat of the Neats-feet about it, roul it up hard in the Cloth, and bind it up with Tape, and boil it again till you think a Straw will run through it; then take it and hang it up in the Cloth till it is quite cold, then put it in a sousing Liquor, and use it at your Pleasure.

 

To collar a pig.

Take a good fat Pig, of a Month or five Weeks old, and kill him and dress him fit to roast; then cut off the head, and slit him down the back, and bone him; then take a handful of Sage, and chop it small and two Nutmegs, and a little Mace, and a few Cloves, and beat them very fine, and a good handful of Salt; mix all these together, and season the Pig all over with it, and roul it up hard, and tie it about with tape, and few

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