To Sowse A Pigg
From the treasured pages of Receipt book
Unknown Author
To Sowse A Pigg
"Take a Pigg and Cutt of his head and devide him in the midell and take out all ye bones and wash the two sides uery well in water then drie itt in a Cloth & shred a littell Sage and Sweet margerom uery small with a littell mace and peper and strewe it upon ye two sides of the Pigg & rowle itt up in Collers uery hard and sewe itt up in Cloths and boyle them gentlely in as much water as will just couer itt with half a pint of white wine and as much Vineger with a littell bundell of Time and Merjerom when you thinke thay are boyled enoughe take them of ye fire and let itt stand till thay are cold & take itt out of the Cloth and put itt into ye same licor a gaine and so keep them till thay be spent"
Note on the Original Text
The recipe uses period spelling and phrasing, with words like 'boyle' for boil, 'itt' for it, and 'ye' for the. Directions are given in a single, flowing sentence, reflecting a narrative style common to manuscript recipes of the era. Instruction is practical and assumes familiarity with butchery and preservation, as well as with the use of herbal flavors in meat cookery. Quantities are often vague or omitted, relying on the cook's judgment and experience.
Title
Receipt book (1700)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1700
Publisher
Unknown
Background
Step back into the bustling kitchens of the 18th century, where this delightful collection offers a taste of bygone feasts, whimsical recipes, and the art of refined entertaining.
Kindly made available by
Folger Shakespeare Library
This recipe originates from an English manuscript dated to the early 1700s, a time when nose-to-tail eating was both commonplace and celebrated. A 'collar of pork' was a popular way to preserve and prepare pork, particularly during the cooler months, and would have graced both grand tables and more modest households alike. The practice of rolling, boiling, and storing meats in their own liquor reflects the ingenuity of pre-refrigeration cookery, using vinegar and wine as gentle preservatives and infusing layers of herbal flavor into the meat.
In the 18th century, cooks would have employed large, heavy knives for butchering, strong needles and thread for sewing up the cloth collars, and sizable cauldrons or deep iron pots set over open hearths for the simmering. Straining cloths—often linen or muslin—were essential for wrapping the meat securely. The ladle for skimming, and wooden boards for carving, would complete the toolset needed for both preparation and serving.
Prep Time
45 mins
Cook Time
2 hrs
Servings
10
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 whole piglet (9-11 lbs), head removed
- 1 tablespoon (0.5 oz) fresh sage, finely chopped
- 1 tablespoon (0.5 oz) fresh marjoram, finely chopped (or oregano as substitute)
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground black pepper
- 1 cup white wine
- 1 cup white wine vinegar
- small bundle of fresh thyme (about 0.2 oz)
- small bundle of fresh marjoram (about 0.2 oz)
- Water to cover (approximately 8-10 cups)
- Muslin or cheesecloth for wrapping
- String or needle and thread for tying/sewing
Instructions
- Begin by taking a whole piglet (about 9-11 lbs) and carefully remove the head.
- Split the body in half lengthwise, and with a sharp knife, take out all the bones.
- Rinse both halves thoroughly in cold water and pat them dry with a clean cloth.
- Prepare a seasoning blend by finely chopping about 1 tablespoon each of fresh sage and fresh marjoram, and mixing with 1/2 teaspoon ground mace and 1/2 teaspoon ground black pepper.
- Sprinkle this mixture evenly over the inner sides of both pig halves.
- Roll up each half tightly into a 'collar' (a tight roll), and wrap each roll very securely in muslin or cheesecloth, sewing or tying it shut to maintain the shape.
- Place both rolls in a large pot, pouring in enough water to just cover the meat, along with 1 cup of white wine and 1 cup of white wine vinegar.
- Add a small bundle of fresh thyme and marjoram for additional flavor.
- Bring to a gentle simmer and cook for about 1.5 to 2 hours, or until the meat is tender but not falling apart.
- Remove the pot from the heat and let the pork cool in the cooking liquor.
- Once cooled, unpack the meat from the cloth and return it to the liquor to store until ready to eat.
- Serve cold, slicing the collar for a rich, herby treat.
Estimated Calories
650 per serving
Cooking Estimates
This dish takes time to prepare. It takes about 45 minutes to get the piglet ready, season it, and roll it up. Cooking takes about 2 hours. Each serving is rich and filling, with calories based on typical roast pork portions.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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