Then seasoned and put in the oven
before it be cold. Be sure to pour out all the gravy, that settleth to the
bottom, under the flesh after the baking, before you put the Butter to it,
that is to lie very thick upon the meat, to keep it all the year.
ABOUT MAKING OF BRAWN
It must be a very large oven, that so it may contract the stronger heat,
and keep it the longer. It must be at least eight hours heating with wood,
that it be as hot as is possible. If the Brawn be young, it will suffice
eight hours or a little more in the oven. But if old, it must be ten or
eleven. Put but two Collars into each pot, for bigger are unwieldy. Into
every pot, put twelve corns of whole Pepper, four Cloves, a great Onion
peeled and quartered, and two bay-leaves, before you put them into the
oven. Before they are set in, you do not fill them with water to the top,
least any should spill in sliding them in; but fill them up by a bowl
fastned to a long Pole. No water must be put in, after the oven is closed
(nor the oven ever be opened, till after all is throughly baked) and
therefore you must put in enough at first to serve to the last; you must
rowl your Collars as close as may be, that no air may be left in the folds
of them: and sow them up in exceeding strong cloth, which a strong man must
pull as hard as He can in the sowing.
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