To collar a Breast of Veal, or a Pig

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
for collaring
for boiling
Instructions (15)
  1. Bone the pig or veal.
  2. Season it all over the inside with cloves, mace, and salt beat fine, a handful of sweet herbs stripped off the stalks, and a little penny-royal and parsley shred very fine, with a little sage.
  3. Roll it up as you do brawn.
  4. Bind it with narrow tape very close.
  5. Tie a cloth round it.
  6. Boil it very tender in vinegar and water, a like quantity, with a little cloves, mace, pepper and salt, all whole.
  7. Make it boil, then put in the collars.
  8. When boiled tender take them up.
  9. When both are cold, take off the cloth.
  10. Lay the collar in an earthen pan, and pour the liquor over.
  11. Cover it close, and keep it for use.
  12. If the pickle begins to spoil, strain it through a coarse cloth, boil it and skim it.
  13. When cold, pour it over.
  14. Observe, before you strain the pickle, to wash the collar, wipe it dry, and wipe the pan clean.
  15. Strain it again after it is boiled, and cover it very close.
Original Text
To collar a Breast of Veal, or a Pig. BONE the pig or veal, then season it all over the inside with cloves, mace, and salt beat fine, a handful of sweet herbs stripped off the stalks, and a little penny-royal and parsley shred very fine, with a little sage; then roll it up as you do brawn, bind it with narrow tape very close, then tie a cloth round it, and boil it very tender in vinegar and water, a like quantity, with a little cloves, mace, pepper and salt, all whole. Make it boil, then put in the collars, when boiled tender take them up; and when both are cold, take off the cloth, lay the collar in an earthen pan, and pour the liquor over; cover it close, and keep it for use. If the pickle begins to spoil, strain it through a coarse cloth, boil it and skim it; when cold, pour it over. Observe, before you strain the pickle, to wash the collar, wipe it dry, and wipe the pan clean. Strain it again after it is boiled, and cover it very close.
Notes
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