leaves, whole pepper, some slices of lemon, and lemon-peel;
before you boil your pig, season the sides or collars with nutmeg,
salt, cloves, and mace.

_To souce a Pig otherways._

Scald it and cut it in four quarters, bone it, and let it ly in
water a day and a night, then roul it up (like brawn) with sage
leaves, lard in thin slices, & some grated bread mix't with the
juyce of orange, beaten nutmeg, mace, and salt: roul it up in the
quarters of the pig very hard and binde it up with tape, then boil
it with fair water, white-wine, large mace, slic't ginger, a little
lemon-peel, a faggot of sweet herbs, and salt; being boil'd put it
in an earthen pot to cool in the liquor, and souce there two days,
then dish it out on plates, or serve it in collars with mustard and
sugar.

_Otherways._

Season the sides with cloves, mace, and salt, then roul it in
collars or sides with the bones in it; then take two or 3 gallons of
water, a pottle of white-wine, and when the liquor boils put in the
pig, with mace, cloves, slic't ginger, salt, bay-leaves, and whole
pepper; being half boil'd, put in the wine, _&c._

_Otherways._

Season the collars with chopped sage, beaten nutmeg, pepper, and
salt.

_To souce or jelly a Pig in the Spanish fashion._

Take a pig being scalded, boned, and chined down the back, then soak
the collars clean from the blood the space of two hours, dry them in
a clean cloth, and season the sides with pepper, salt, and minced
sage; then have two dryed neats-tongues that are boil'd tender and
cold, that they look fine and red, pare them and slice them from end
to end the thickness of a half crown piece, lay them on the inside
of the seasoned pig, one half of the tongue for one side, and the
other for the other side; then make two collars and bind them up in
fine white clouts, boil them as you do the soust pigs with wine,
water, salt, slic't ginger and mace, keep it dry, or in souce drink
of the pig brawn.

If dry serve it in slices as thick as a trencher cut round 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