The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To Coller Pigg.

YOur Pigg being split and boned, and soaked well in several waters, dry it, season it with Cloves, Mace, Nutmeg, Ginger, a little quantity of Pepper, with a handful of sweet herbs, and sage, about a spoonful of Salt; all this being mixed, cast them on both sides of your Pigg; then Coller it close, beginning at the tail, and bind it up: wash it clean from the herbs, and put it a boyling in fair water, keep it constantly scummed; when it is more then half-boyled, put in a faggot of sweet herbs, some large Mace, a race of two of Ginger sliced, with half a pint of Vinegar, and a piece of Izenglass or at least boyl your Izenglass and your Spice in so much of it that you intend to jelly; The Pigg being boyled, put it forth into your Vessel or pan, take away the top and the bottom of your broth or jelly, melt it, and pour it to your Pigg again, dish up your Pigg, when you are ready, cut your Coller into three or four, and dish the head in the middle, on the top of them, with an apple in his mouth; beat your jelly, and garnish your Pigg and dish with slices and gobbets (with some slices on the back) as also with flowers and Bay leaves.