settle, and cover it two inches thick with clarified butter. When cold, cover it with white paper.
To pot Cheshire cheese.
TAKE three pounds of Cheshire cheese, and put it into a mortar, with half a pound of the best fresh butter you can get, pound them together, and in the beating add a gill of rich Canary wine, and half an ounce of mace finely beat, then sifted like a fine powder. When all is extremely well mixed, press it hard down into a gallipot, cover it with clarified butter, and keep it cool. A slice of this exceeds all the cream cheese that can be made.
To collar a breast of veal, or pig.
BONE the pig, or veal, then season it all over the inside with cloves, mace and salt beat fine, a handful of sweet-herbs stripped of their stalks, and a little penny-royal or parsley shred very fine, with a little sage; then roll it up as you do brawn, bind it with narrow tape very close, then tie a cloth round it, and boil it very tender in vinegar and water, a little quantity, with a little cloves, mace, pepper, and salt, all whole. Make it boil, then put in the collars, when boiled tender, take them up; and when both are cold, take off the cloth, lay the collar in an earthen pan, and pour the liquor over; cover it close, and keep it for use. If the pickle begins to spoil, strain it through a coarse cloth, boil it and skim it; when cold, pour it over. Observe, before you strain the pickle, to wash the collar, wipe it dry, and wipe the pan clean. Strain it again after it is boiled, and cover it very close.
To collar beef.
TAKE a thin piece of flank-beef, and strip the skin to the end, beat it with a rolling-pin, then dissolve a quarter of peter-salt in five quarts of pump-water, strain it, put the beef in, and let it lie five days, sometimes turning it; then take a quarter of an ounce of cloves, a good nutmeg, a little mace, a little pepper, beat very fine, and a handful of thyme stripped off the stalks; mix it with the spice, strew all over the beef, lay on the skin again, then roll it up very close, tie it hard with tape, then put it into a pot, with a pint of claret, and bake it in the oven with the bread.
