The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To make Pig Brawn.

TAke a white or red pig, for a spotted is not so handsome, take a good large fat one, and being scalded and drawn, bone it whole, but first cut off the head and the hinder quarters, (and leave the bone in the hinder quar∣ters) the rest being boned cut it into two collers overthwart both the sides, or bone the whole pig but onely the head; then wash them in divers waters, and let it soak in clean water two hours, the blood being well soaked out, take them and dry the collers in a clean cloth, and season them in the inside with minced lemon-peel and salt, role them up, and put them into fine clean clouts, but first make your collers very equal at both ends, round and even, binde them up at the ends and middle hard and close with packthred; then let your pan boil and put in the collers, boil them with water and salt, and keep it filled up with warm water as you do the brawn, scum off the fat clean, and being tender boild put them in a whoop as deep as the coller, binde it and frame it even;

being cold put it into your souce-drink made of whey and salt, or oatmeal boild and strained, then put them in a pipkin or little barrel, and stop them close from the air.

When you serve it, dish it on a dish and plate, the two collers, two quarters and head, or make but two collers of the whole pig.