The Queen's Royal Cookery - To collar an eel, neats-feet or pig

This recipe shows how to 'collar' various forms of meat. To 'collar' a piece of meat means to roll it up and tie it with string.

About The Queen's Royal Cookery


The Queen's Royal Cookery, by T. Hall, was first published in 1709. As well as a wide variety of basic culinary recipes, the book contains instructions for preserves, candies, cosmetics and 'beautifying waters.' It is one of a number of books claiming to reveal the secrets of the royal kitchens, a highly fashionable subject during the 17th and 18th centuries. Queen Anne, who reigned from 1702-1714, was a rich source of gossip, and the public seemed to have an endless fascination for any information gleaned from beyond the palace walls.

The production of art and literature prospered during the reign of Queen Anne. Throughout this period booksellers churned out popular recipe books, fully aware of the commercial viability of recipes linked to prestigious chefs. Unfortunately many of the books were thrown together by money-making charlatans who had simply filched their material from existing publications. Forty of T. Hall's recipes were taken directly from The Closet of the Eminently Learned Sir Kenelm Digby (1669).

Taken from: The Queen's Royal Cookery
Author / Creator: Hall, T.
Publisher: Bates, S.
Date: 1729
Copyright: By permission of the British Library
Shelfmark: C.155.aa.7