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Anne Bayne booke [of recipes] circa 1700
Page 105
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(105) To Coller a pig Take a large fat pig & dresse it very cleane. cut of the head by the shoulders. then cut it downe the back in 2. & lay it in water all night. then bone it & wash it cleane in faire water. then season it with a little mace & cloves & nutmeg bett small & a little pepper & salt. strew your seasoning on the side of the pig. then rowle it up in 2 rowles like [brawn?]. tie it round with inkle. then boile it in water & salt & bay leaves & a little Jamaica pepper when it is boiled tender then put it in & keepe it there must be a good deale of vinegar put into your pickle. they will keepe a great while. & when they begin to mould add a little more vinegar & boile your pickle Collerd Eles & Collerd veale is done the same way
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(105) To Coller a pig Take a large fat pig & dresse it very cleane. cut of the head by the shoulders. then cut it downe the back in 2. & lay it in water all night. then bone it & wash it cleane in faire water. then season it with a little mace & cloves & nutmeg bett small & a little pepper & salt. strew your seasoning on the side of the pig. then rowle it up in 2 rowles like [brawn?]. tie it round with inkle. then boile it in water & salt & bay leaves & a little Jamaica pepper when it is boiled tender then put it in & keepe it there must be a good deale of vinegar put into your pickle. they will keepe a great while. & when they begin to mould add a little more vinegar & boile your pickle Collerd Eles & Collerd veale is done the same way
Szathmary Culinary Manuscripts and Cookbooks
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