&54 The Art of Cookery\ 
fettle, and cover it two inches thick with clarified butter. Wheft 
cold, cover it with white paper. 
¥0 pot Chefhire cheefe . 
TAKE three pounds of Chefliire cheefe, and put it into a 
mortar, with half a pound of the belt frefli butter you can get, 
pound them together, and in the beating add a gill of rich Ca* 
nary wine, and half an ounce of mace finely beat, then fifted 
like a fine powder. When all is extremely well mixed* prefs 
It hard down into a gallipot, cover it with clarified butter, and 
keep it cool. A flice of this exceeds all the cream cheefe th^t 
ean be made. 
To collar a breafi of veal % or a pig. 
BONE the pig, or veal, then feafon it all over the infide with 
cloves, mace, and fait beat fine, a handful of fweet-herbs Grip¬ 
ped off the ftalks, and a little penny-royal and parfley fhred very 
fine, with a little fage ; then roll it up as you do brawn, bind 
it with narrow tape very clofe, then tie a cloth round it, and boil 
it very tender in vinegar and water, a like quantity, with a little 
cloves, mace, pepper, and fait, 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 clofe, and keep it for 
ufe. If the pickle begins to fpoil, ftrain it through a coarfe 
cloth, boil it and fkim it; when cold, pour it over. Gbferve, 
before you ftrain the pickle, to wadi the collar, wipe it dry, and 
wipe the pan clean. Strain it again after it is boiled* and cover 
it very clofe. 
To collar beef . 
TAKE a thin piece of flank-beef, and ftrip the fkin to the 
end, beat it with a rolling-pin, then diffolve a quarter of peter- 
fait in five quarts of pump-water, ftrain it, put the beef in, and 
let it lie five days, fornetimes turning it; then take a quarter of 
an ounce of cloves, a good nutmeg, a little mace, a little pep¬ 
per, beat very fine, and a handful of thyme ftripped off the 
ftalks; mix it with the fpice, ftrew all oyer the beef, lay on the 
fkin again, then roll it up very clofe, tie it hard with tape, then 
put it into a pot, with a pint of claret, and hake it in the oven 
with the bread. 
Another 
