To collar a Breast of Veal, or a Pig

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Bone the Pig or Veal, then season it all over the Inside with Cloves, Mace, and Salt beat fine, and a Handful of Sweet Herbs stripped off the Stalks, a little Pennyroyal and Parsley thread very fine, with a little Sage; then roll it up as you do Brawn, bind it with narrow Tape very close, then tye a Cloth round it, and boil it very tender in Vinegar and Water, a like Quantity, with a little Cloves, Mace, and Pepper, and Salt all whole. Make it boil, then put in the Collars; when boiled tender, take them up; and when both are cold, take off the Cloth, lay the Collar in an earthen Pan, and pour the Liquor over. Cover it close, and keep it for use: If the pickle begins to spoil, strain it through a coarse Cloth, boil it, and skim it; when cold, pour it over. Observe, before you strain the Pickle, to wash the Collar, and wipe it dry, and wipe the Pan clean. Strain it again after it is boiled, and cover it very close.