Cleanse them very well, when they are
fresh taken out of the Hog; and after they are well washed and scowred, lay
them to soak in fair water three days and three nights, shifting the water
twice every day: and every time you shift the water, scour them first with
Water and Salt. An hour and a quarter is enough to boil them.

TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES

Take good sound clear Pippins, pare, quarter and coar them; then put them
into a skillet of Conduit-water, such a proportion as you intend to make;
boil it very well: then let the liquor run from the pulp through a sieve,
without forcing, and let it stand till the next morning. Take Orange or
Limon peel, and boil in a skillet of water, till they are tender; then rowl
them up in a linnen cloth to dry the water well out of them; let them lie
so all night. Then take of double refined and finely beaten and searced
Sugar a pound to every pint of Pippin Liquor that ran through the sieve,
and to every pound of Sugar, and pint of liquor, put ten Ounces of Pippins
in quarters or in slices, but cut them not too thin; boil them a little
while very fast in the Pippin-liquor, before you put in the Sugar, then
strew in the Sugar all over them as it boileth, till it is all in, keeping
it still fast boiling, until they look very clear; by that you may know
they are enough. While they boil, you must still be scumming them; then put
in your juyce of Limon to your last, and Amber, if you please; and after
let it boil half a dozen walms, but no more. Then take it from the fire,
and have ready some very thin Brown-paper, and clap a single sheet close
upon it, and if any scum remain, it will stick to the Paper. Then put your
quarters or slices into your Glasses, and strew upon them very small slices
of Limon or Orange (which you please) which you had before boiled; then
fill up your Glasses with your jelly.

For making your Pippin-liquor, you may take about some fourty Pippins to
two quarts of water, or so much as to make your Pippin-liquor strong of the
Pippins, and the juyce of about four Limons.

MY LADY DIANA PORTER'S SCOTCH COLLOPS

Cut a leg or two of Mutton into thin slices, which beat very well. Put them
to fry over a very quick fire in a pan first glased over, with no more
Butter melted in it, then just to besmear a little all the bottom of the
Pan. Turn them in due time. There must never be but one row in the pan, nor
any slice lying upon an