To souce or jelly a Pig in the Spanish fashion

Name: To souce or jelly a Pig in the Spanish fashion
Cuisine: Spanish
Ingredients: tongue; neats-tongues; sage; salt; pepper; pigs; eggs; sugar; lemon juyce; jelly; mace; ginger; water; pig

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Ingredients

Europe
Spain
Sauce
Gluten-free
Mediterranean

Method

Take a pig being scalded, boned, and chined down the back, then soak the collars clean from the blood the space of two hours, dry them in a clean cloth, and season the sides with pepper, salt, and