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 bone the wole Pig but only the head:
then wash them in divers-waters, and let it soak in clean water two
hours, the bloud being well soaked out, take them and dry the
collars in a clean cloth, and season them in the inside with minced
lemon-peel and salt, roul them up, & put them into fine clean
clouts, but first make your collars very equal at both ends, round
and even, bind them up at the ends and middle hard & close with
packthred; then let your Pan boil, and put in the collars, boil them
with water and salt, and keep it filled up with warm water as you do
the brawn, scum off the fat very clean, and being tender boil'd put
them in a hoop as deep as the collar, bind it and frame it even,
being cold put it into your souce drink made of whey and salt, or
oatmeal boil'd and strained, then put them in a pipkin or little
barrel, and stop them close from the air.

When you serve it, dish it on a dish and plate, the two collars, two
quarters and head, or make but two collars of the whole Pig.

_To garnish Brawn or Pig B