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{(No.108)} To Collar a Pigg

Slit your Pigg down the Back, take out all
the Bones, wash out all the Blood in 3
or 4 waters, wipe it dry, & season it with
Savory Spice, thyme, parsly, & salt, roll
it in an Hand Collar, in a Cloth tie it Close
and Boil it, with the Bones in 3 pints of
water, an handful of salt, a quart of
Vinegar, a faggot of sweet herbs whole
spice, a penny worth of Ising Glass,
when Tender take it off, & when Cold keep it
in the same Pickle,

{(No.109)} To Collar Eeles

Scour your Large silver Eels with salt,
slit them down the Back, take out all the bone
wash & dry them, season them with savory
Spice, & herbs, then roll each in Collars in
a Little Cloth, tie them Close, & boil them
in water & salt, with the heads & bones,
And 1/2 a pint of Vinegar, a faggot of
Sweet herbs, when they are tender, take
them up, tie them Close again, strain
the Pickle and keep the Eels in it;