then Collar him up like Brawne; then boyle him tender in faire water,
and when he is boyled put him in an earthen Pot or Pan into Water and
Salt, for that will make him white, and season the flesh, for you must
not put Salt in the boyling, for that will make it black, then take a
quart of the same broth, and a quart of white wine; boyl them together
to make some drink for it, put into it two or three Bay leaves, when it
is cold uncloathe the Pig, and put it into the same drink, & it will
continue a quarter of a year. It is a necessary Dish in any Gentlemans
House; when you serve it in, serve it with greene Fennell, as you doe
Sturgion with Vinegar in Saucers.


_To make a Virginia Trout._

Take Pickled Herrings, cut off their Heads, and lay the bodies two dayes
and nights in water, then wash them well, then season them with Mace,
Cinamon, Cloves, Pepper, and a little Red Saunders, then lay them close
in a pot with a little onyon strewed small upon them, and cast between
every Layer; when you have thus done, put in a pint of Clarret-Wine to
them, and cover them with a double paper tyed on the pot, and set them
in the oven with houshould-bread. They are to be eaten cold.


_To make a fat Lamb of a Pig._

Take a fat Pig and scald him, and cut off his head, slit him and trusse
him up like a Lamb, then being slit through the middle, and flawed, then
parboyle him a little, then draw him with parsley as you do a Lamb, then
roast it and dridge it, and serve it up with Butter, Pepper, and Sugar.