950. - To Collar Calf's Head

Scald the skin of a fine head, clean it nicely, and take out the brains. Boil it tender enough to remove the bones; then have ready a .good quantity of chopped parsley, mace, ground nutmeg, salt and white pepper, mixed well: season it high with these; lay the parsley in a thick layer, then a quantity of thick slices of fine ham. or a beautifully colored tongue skinned, and then the yolks of six nice eggs stuck here and there about. Roll the head quite close, and tie it up as tight as you can. Boil it till the tape slackens, and then lay a weight upon it (without removing the bandage) till quite cold. Keep it in a pickle of the liquor, vinegar, and salt.

A cloth must be put under the tape, as for other collars.

Ox-cheek may be collared in the same way.

951. - Breast Of Veal

Bone it, take off the thick skin and gristle, and beat the meat with a rolling-pin. Season it with herbs chopped very fine, mixed with salt, pepper, and mace. Lay some thick slices of fine ham, or roll into it two or three calves' tongues boiled first an hour or two, and skinned. Bind it up tight in a cloth, and tape it. Set it over a slow fire to simmer in a small quantity of water, till it is quite tender: this will take some hours. Lay it on the dresser, with a board and weight on it, till quite cold.

Pigs' and calves' feet boiled, and taken from the bones, may be put in or round it. The different colors laid in layers look well when cut; and you may put in yolks of eggs boiled, beet-root, grated ham, and chopped parsley, in different parts.

When it is cold, take off the tape, and pour over it the liquor, which must be boiled up twice a-week, or it will not keep.

952. - Breast Of Mutton

Collared in this way, will also be found very nice. Bone the meat, and rub it over with yolk of egg, over which grate some lemon-peel" and nutmeg, with a little pepper and salt; then mince a large spoonful of capers with a couple of anchovies, shred a handful of parsley and a few sweet herbs, mixed with crumb of a French roll; strew it over the mutton, and roll it up tight; boil it gently for two hours, and, when taken up, put it in the same kind of pickle as that of the calf's head.

953. - To Collar A Pig

Take a fine fat pig of a month or five weeks old, prepared for the table; cut off the head and split the pig down the back, and bone it; chop a handful of sage very small, mix it with two nutmegs and three or four blades of mace beaten fine; add to it a large handful of salt, and season the pig all over; roll it hard, tie it with tape, sew it in a clean linen cloth, and boil it in water with a little oatmeal and a good seasoning of salt; boil till very tender, which will take several hours. Keep it in the cloth in which it was boiled until quite cold. Then take the cloth from the pig, and let it lie for eight days in a marinade. Eat it with mustard, sugar, and vinegar.

955. - A Marinade For Collared Meats

Make thin water-gruel of oatmeal; season it well with salt; add half a pint of white wine and half a spoonful of white pepper; boil it all together for half an hour; allow it to become cold before the collar is put into it.