To souce or jelly a Pig in the Spanish fashion

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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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 minced sage; then have two dryed Neats-tongues that are boil’d tender and cold, that they look fine and red, pare them and slice them from end to end the thickness of a half crown piece, lay them on the inside of the seasoned pig, one half of the tongue for one side, and the other for the other side; then make two collars and bind them up in fine white clouts, boil them as you do the soust pigs with wine, water, salt, slic’t ginger and mace, keep it dry, or in souce drink of the pig brawn.

If dry serve it in slices as thick as a trencher cut round the collar or slices in jelly, and make jelly of the liquor wherein it was boil’d, adding to it juyce of lemon, ising-glass, spices, sugar clarified with eggs, and run it through the bag.