A Sucking Pig, Collared
Ingredients
Directions
Split the pig down the belly and bone it.
Season the pig with coarse sea salt and chopped sage.
Finish preparing it as you would a small collar.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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