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{Mistle} To Collor Veile
Take a white Log of veile of a Cow Calfe cut into the shape of
a Collor beat it with a Rouling pin that it may be tender; then
take one ounce of peper halfe an ounce of Cloves or Lefse, halfe
an ounce of Ginger all pund; take sweet Margorum & time A
pretty deale cut them very small & put them to your Spice, & a Little
Leamon pill Minced, Salt, work them very small then Lard it but not
with 2 big Lards, & boyle your Lards in the herbs & Spice, cut the outher
In the fashion of your Bacon & Lay in your veile rouling it in your
Spice then Season it well & roule it up hard with Tape & put
it Into an Earthen pott with Bay Leaves & a li of Butter to make
it Jelly cover it with course past & bake it with houshold bread
& when it is cold put your pott Into warme water till you think the
Jelly be melted but no Longer: then Straine it & keep it cold
garnish your Collor all over; Save the Butter & pour it hot all
over your Collor Stick Bay Leaves In it before you pour the
Butter on set it up right & pour the Butter on it.
Hanged Beefe
Make your Brine with Bay Salt till it beare an Egge &
when it is cold put In your Beefe & let it Lie ten dayes
then take it out & let it to run & boyle the Brine againe, &
when it is cold put In your Beefe againe for 10 or 12 dayes Longer
then take it out & rub it with Salt & hang it over wood Smoak to dry
A Pig Pye
Take a pig 3 weekes old & cut it in little pieces then boyle it
& let it lie till it be cold, then take cloves mace peper & salt, &
season it therewith & some sweet herbs & Chives shread small -
amongst the seasoning, & ad to the meat fine slices of Bacon and
one li of Sassages 1 quarter of a li of Butter on the top of the Pigge
& when it is baked take halfe a pint of Gravie, a quarter of li of
Butter 4 Anchovis melt all this very thick cut up your pie &
pour it in & shake it together & serve it up the Pig must be first
flead after it is parboyled.