and strow it all over, roul it
up close, and bind it fast with packthred, put 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, and beat
them well together with your rouling pin, and divide it into three
parts, put each part equally into the several pipkins, and stir it
well together; the broth being almost cold, then set them on a
charcoal fire and let them stew leisurely, when they begin to boil
over, take them off, let it cool a little, run them through the bags
once or twice and keep it for your use.

For variety sometimes in place of wine, you may use grapes stamped
and strained, wood-sorrel, juyce of lemons, or juyce of oranges.

_To jelly Hogs or Porkers Feet, Ears, or Snouts._

Take twelve