The accomplisht cook: or, The art & mystery of cookery

lay them again in a soaking in fair water; before you bind them up, let them be well watered the space of two days, and twice a day soak & scrape them in warm water, then cast them in cold fair water, before you roul them up in collors, put them into white clouts, or sow them up with white tape. Or bone him whole, & cut him cross the flitches, make but four or five collars in all, & boil them in cloths, or bind them up with white tape, then have your boiler ready, make it boil, and put in your collars of the biggest bulk first, a quarter of an hour before the other lessor; boil them at the first putting in the space of an hour with a quick fire, & keep the boiler continually fil'd up with warm clean liquor, scum off the fat clean still as it riseth; after an hour let it boil leisurely, and keep it still filled up to the brim; being fine and tender boil'd, that you may put a straw thorow it, draw your fire, and let your brawn rest till the next morning. Then being between hot and cold, take it into molds of deep hoops, bind them about with packthred, and being cold, take them out and put them into souce drink made of boil'd oatmeal ground or beaten, and bran boil'd in fair water; being cold, strain it thorow a cullender into the tub or earthen pot, put salt into it, and close up the vessel close from the air. Or you may make other souse-drink of whey and salt beaten together, it will make your brawn look more white and better. _To make Pig Brawn_ Take a white or red Pig, for a spotted one is not so handsome, take a good large fat one, and being scalded and drawn bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quarters) the rest being boned cut it into 2 collars overwart both the sides, or