rawn._

Leach your brawn, and dish it on a plate in a fair clean dish, then
put a rosemary branch on the top being first dipped in the white of
an egg well beaten to froth, or wet in water and sprinkled with
flour, or a sprig of rosemary gilt with gold; the brawn spotted also
with gold and silver leaves, or let your sprig be of a streight
sprig of yew tree, or a streight furz bush, and put about the brawn
stuck round with bay-leaves three ranks round, and spotted with red
and yellow jelly about the dish sides, also the same jelly and some
of the brawn leached, jagged, or cut with tin moulds, and carved
lemons, oranges and barberries, bay-leaves gilt, red beets, pickled
barberries, pickled gooseberries, or pickled grapes.

_To souce a Pig._

Take a pig being scalded, cut off the head, and part it down the
back, draw it and bone it, then the sides being well cleansed from
the blood, and soaked in several clean waters, take the pig and dry
the sides, season them with nutmeg, ginger, and salt, roul them and
bind them up in clean clouts as the pig brawn aforesaid, then have
as much water as will cover it in a boiling pan two inches over and
two bottles of white-wine over and above; first let the water boil,
then put in the collars with salt, mace, slic't ginger,
parsley-roots and fennil-roots scraped and picked; being half boiled
put in two quarts of white-wine, and when it is boil'd quite, put in
slices of lemon to it, and the whole peel of a lemon.

_Otherways in Collars._

Season the sides with beaten nutmeg, salt, and ginger, or boil the
sides whole or not bone them; boil also a piece or breast of veal
with them, being well joynted and soaked two hours in fair water,
boil it in half wine and half water, mace, slic't ginger, parsley,
and fennil-roots, being boil'd leave it in this souce, and put some
slic't lemon to it, with the whole pieces: when it is cold serve it
with yellow, red, and white jelly, barberries, slic't lemon, and
lemon-peel.

Or you may make but one collar of both the sides to the hinder
quarters, or bone the two sides, and make but two collars of all,
and save the head only whole, or souce a pig in quarters or halves,
or make of a good large fat pig but one collar only, and the head
whole.

Or souce it with two quarts of white wine to a gallon of water, put
in your wine when your pig is almost boil'd, and put to it four
maces, a few cloves, two races of slic't ginger, salt, a few
bay-