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Bethune Family recipe book, October 22, 1826
Page 36
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8 To Collar Calfs Head Parboil the head and bone it out the palate in pieces and put them with [illegible] into the middle of the head take pepper salt Cloves Mace grated Nutmeg and beat them parsley thyme Marjoram and season the Collar Hood eggs ham and tongue may be added at pleasure Roll the collar very tight tie it round with tape boil it gently for an hour in as much water as will cover it when the head is taken out Make a pickle with pepper Salt Spice and half a pint of Vinegar when both are Cold put the Collar in it.
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8 To Collar Calfs Head Parboil the head and bone it out the palate in pieces and put them with [illegible] into the middle of the head take pepper salt Cloves Mace grated Nutmeg and beat them parsley thyme Marjoram and season the Collar Hood eggs ham and tongue may be added at pleasure Roll the collar very tight tie it round with tape boil it gently for an hour in as much water as will cover it when the head is taken out Make a pickle with pepper Salt Spice and half a pint of Vinegar when both are Cold put the Collar in it.
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