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

the collar or slices in jelly, and make jelly of the liquor wherein it was boil'd, adding to it juyce of lemon, ising-glass, spices, sugar clarified with eggs, and run it through the bag. _How to divide a Pig into Collars divers ways, either for Pig Brawn, or soust Pig._ 1. Cut a large fat Bore-pig into one collar only, bone it whole, and not chine it, the head only cut off. 2. Take out the hinder-quarters and buttocks with the bones in them, bone all the rest whole, only the head cut off. 3. Take off the hinder quarters and make two collars, bone all the rest, only cut off the head & leave it whole. 4. Cut off the head, and chine it through the back, and collar both sides at length from end to end. 5. Chine it as before with the bones in, and souce it in quarters. _To souce a Capon._ Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic't, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic't lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly. Some put to this souc't capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black. In that manner you may souce