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Tender and Delicate Brawne
Put collars of brawn in kettles of water, or other apt vessels into an oven heated, as you would for household bread; cover the vessels, and so leave them as long in the over as you would doe a batch of bread. A late experience amongst Gentlewomen far excelling the old manner of boiling brawne in great and huge kettles. Quare if putting your liquor hot into the vessels, and the brawn a little boiled first, by this means you shall not give great expedition to your work.
Take a medium size pork shoulder and place it into a dish. Cover it with water. Bake it at 400F for 90 minutes or so until done. If the roast is thicker, it will take longer to cook, if small less time. Slice thinly and serve with mustard.
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