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How to COLLAR PIG. Take a large pig that is fat, about a month old, kill and dress it, cut off the head, cut it in two down the back and bone it, then cut it in three or four pieces, wash it in a little water to take out the blood: take a little milk and water just warm, put in your pig, let it lie about a day and a night, shift it two or three times in that time to make it white, then take it out and wipe it very well with a dry cloth, and season it with mace, nutmeg, pepper and salt; take a little shred of parsley and strinkle over two of the quarters, so roll them up in a fine soft cloth, tie it up at both ends, bind it tight with a little filletting or coarse inkle, and boil it in milk and water with a little salt; it will take about an hour and a half boiling; when it is enough bind it up tight in your cloth again, hang it up whilst it be cold.
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