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English cookbook, 1600s
Page 75
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and the rest round about it in order then take sweet cream and boyled milk and sweeten it with suggar and pour it about them and garnish the lips of your plate with flowrs To souse a pigg Let your pig be about fourten days old and scald it in boyling hot water and make it very white and cut it into thin pieces and lay it into running water all night then take it out of that water and lay it into a quart of running water with a mutchkine of white wine vinnagar and put it upon the fier and when it boyls put in your pig.
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and the rest round about it in order then take sweet cream and boyled milk and sweeten it with suggar and pour it about them and garnish the lips of your plate with flowrs To souse a pigg Let your pig be about fourten days old and scald it in boyling hot water and make it very white and cut it into thin pieces and lay it into running water all night then take it out of that water and lay it into a quart of running water with a mutchkine of white wine vinnagar and put it upon the fier and when it boyls put in your pig.
Szathmary Culinary Manuscripts and Cookbooks
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