The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

it. Two or three anchovies, washed and boned, may be added. Roll the meat up hard, bind it with tape and boil it; or if skewered, it may either be roasted or baked. COLLARED PORK. Bone a breast of pork, and season it with thyme, parsley and sage. Roll it hard, tie it up in a cloth, and boil it. Press it well, take it out of the cloth when cold, and keep it in the liquor it was boiled in. COLLARED PORK'S HEAD. Clean it well, take out the brains, rub it with a handful of salt, and two ounces of saltpetre. Let it lie a fortnight in brine, then wash it, and boil it till the bones will easily come out. Lay it in a dish, take off the skin carefully, take out the bones, and peel the tongue. Mix a handful of sage, a little thyme, and four shalots chopped fine. Put the meat to it, and chop it into pieces about an inch square. Put a thin cloth into an earthen pot, lay in the meat, cover the cloth over, and press it down. Set the pot in the liquor again, boil it nearly an hour longer, then take it out, place a weight on the cover within side, and let it remain all night. Take it out, strip off the cloth, and eat the collar with mustard and vinegar. COLLARED SALMON. Split such part of the fish as may be sufficient to make a handsome roll, wash and wipe it; and having mixed salt, white pepper, pounded mace, and Jamaica pepper, in quantity to season it very high, rub it inside and out well. Then roll it tight and bandage it, put as much water and one third vinegar as will cover it, adding bay leaves, salt, and both sorts of pepper. Cover it close, and simmer till it is done enough. Drain and boil the liquor, put it on when cold, and serve with fennel. It is an elegant dish, and extremely good. COLLARED VEAL. Bone the breast and beat it, rub it with