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

it into an earthen pipkin or pot, and put a pint of claret wine to it, an onion and two or three cloves of garlick, close it up with a piece of course paste, and bake it in a bakers oven, it will ask six hours soaking. _To souce a Collar of Veal in the same manner, or Venison, Pork, or Mutton._ Take out the bones, and put them in steep in the picle with peter-salt, as was aforesaid, steep them three days, and hang them in the air one day, lard them (or not lard them) with good big lard, and season the lard with nutmeg, pepper, and herbs, as is aforesaid in the collar of beef, strow it over with the herbs, and spices, being mingled together, and roul up the collar, bind it fast, and bake it tender in a pot, being stopped close, and keep it for your use to serve either in slices or in the whole collar, garnish it with bays and rosemary. _To make a Jelly for any kind of souc't Meats, Dishes, or other Works of that nature._ Take six pair of calves feet, scald them and take away the fat betwixt the claws, & also the long shank-bones, lay them in soak in fair water 3 or 4 hours, and boil them in two gallons of fair spring-water, to three quarts of stock; being boild strain it through a strainer, & when the broth is cold, take it from the grounds, & divide it into three pipkins for three several colours, to every pipkin a quart of white-wine, and put saffron in one, cutchenele in another, and put a race of ginger, two blades of mace, and a nutmeg to each pipkin, and cinamon to two of the pipkins, the spices being first slic't, then set your pipkins on the fire, and melt the jelly; then have a pound and a half of sugar for each pipkin: but first take your fine sugar being beaten, and put in a long dish or tray, and put to it whites of eighteen eggs,