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English cookbook, 1700
Page 51a
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to Coller Pig cut your Pig down the back then take the bones out then season it with pepper & salt a good deal of parsley a little time & winter savery & a few bay leaves all chopted small role e'm up in the Pig very hard, & lap it in a cloth severall times round, so tye it hard at each end of the Coller then boyle it in water & salt a little vineger & a bunch of sweet hirbs till it's tender then take it out till both the pig & the Liquor be cold & put e'm togeather
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to Coller Pig cut your Pig down the back then take the bones out then season it with pepper & salt a good deal of parsley a little time & winter savery & a few bay leaves all chopted small role e'm up in the Pig very hard, & lap it in a cloth severall times round, so tye it hard at each end of the Coller then boyle it in water & salt a little vineger & a bunch of sweet hirbs till it's tender then take it out till both the pig & the Liquor be cold & put e'm togeather
Szathmary Culinary Manuscripts and Cookbooks
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