A Pig in Jelly


Cut it into four Quarters, and lay it in your Stew-pan, put in one Calfs Foot and the Pig’s Feet, a Pint of Rhenish Wine, the Juice of four Lemons, and one Quart of Water, three or four Blades of Mace, two or three Cloves, some Salt, and a very little Piece of Lemon-peel; Hove it, or do it over a slow Fire two Hours; then take it up, lay the Pig into the Dish you intend it for, then strain the Liquor, and when the Jelly is cold, skim off the Fat, and leave the Settling at Bottom; warm the Jelly again, and pour over the Pig, and then serve it up cold in the Jelly.