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Miss Caldwell's book, 1757-1790
Page 58
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(58) and a pound it pour the butter to it to make it Mellow, then put it into potts and do it as you do Beef. To Collar a Pig. Cut of the Head of a clean drest Pig, then Cut up the Belly and bone it. Spread it upon a Table, and Season it with Salt Pepper, Mace and Nutmeg, then take a little thyme and Sweetherbs Shred small and Straw over it then Role it up very tight in a Cloth. Sow it up & double it Over at the Ends. boil it With the Head in Salt and Water for an hour With some Bay leaves, and When it is cold put your Pickle in a Crock and let your Pig lye
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(58) and a pound it pour the butter to it to make it Mellow, then put it into potts and do it as you do Beef. To Collar a Pig. Cut of the Head of a clean drest Pig, then Cut up the Belly and bone it. Spread it upon a Table, and Season it with Salt Pepper, Mace and Nutmeg, then take a little thyme and Sweetherbs Shred small and Straw over it then Role it up very tight in a Cloth. Sow it up & double it Over at the Ends. boil it With the Head in Salt and Water for an hour With some Bay leaves, and When it is cold put your Pickle in a Crock and let your Pig lye
Szathmary Culinary Manuscripts and Cookbooks
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