To Souse a Young Pig is a traditional Elizabethan recipe for a classic dish of pork cooked in a spiced blend of water and wine that's cooked down until the stock jellifies and where the meat is kept in the jelly. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To Souse a Young Pig.
Take a young Pigge being ſcalded, boile it in a faire water and white wine, put thereto ſome Baye leaues, ſome whole Ginger, and ſome Nutmegs quartered, a fewe whole cloues, boyle it thoroughly, and leaue it in the ſame broath it an earthen pot.
Tie the nutmegs and cloves in a muslin bag. Add to a large pot along with the pork pieces and bayleaves.
Pour over the water and white wine and bring to a boil. Reduce to a simmer, cover and cook gently for 3 hours, or until the meat is completely tender.
Take off the lid, bring to a boil and reduce the liquid until it just barely covers the meat.
Take off the heat, remove the meat and set aside until it is cold enough to be handled. Strip off all the meat from the bones and arrange in an earthenware casserole dish (or similar). Skim all the fat from the stock then strain it over the meat.
Set aside to cool (it will jellify) then store in the refrigerator until needed.
