To sowce a Pigge

PERIOD: England, 17th century | SOURCE: A New Booke of Cookerie, 1615 | CLASS: Authentic

DESCRIPTION: How to souse, or pickle, a pig

To sowce a Pigge.

Scald a large Pigge, cut off his head and slit him in the middle, and take out his bones, and wash him in two or three warme waters. Then collar him up like Brawne, and sowe the collars in a fayre cloth. Then boyle them very tender in faire water, then take them up and throw them in fayre water and Salt untill they be colde, for that will make the skinne white. Then take a pottle of the same water, that the Pigge was boyled in, and a pottle of white Wine, a race of Ginger sliced, a couple of Nutmegs quartered, a spoonefull of whole Pepper, five or sixe Bayleaves: seeth all this together, when it is colde put your Pigge into the sowce-drincke, so you may keepe it halfe a yeere, but spend the head.