‘Cut it into quarters and lay it in your stewpan, put in one calf’s foot and the pig’s feet, a pinch 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 or a very little piece of lemon peel: stove 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