CAMELOT FANTASIES

Collared pork

Preparation time: 30 minutes
Cooking time: 2 1/2 hours

Ingredients for six

3 lb. (1.4 kg.) boned, but not rolled, hand of pork
1 egg yolk
2 oz. (50 g.) fresh white breadcrumbs
Grated rind of 1/2 lemon
2 chopped anchovy fillets
1 tablespoon chopped parsley
2 sprigs chopped marjoram
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 carrot, sliced
1 onion, sliced
1 stick celery, sliced
10 peppercorns
For the brine:
1 1/2 pints (850 ml.) water
6 oz. (175 g.) salt
1/2 pint (275/300 ml.) malt vinegar

Mix together the egg yolk, breadcrumbs, lemon rind, anchovies and chopped herbs. Add the nutmeg, salt, pepper, parsley, marjoram, and spread over the pork. Roll the pork into a sausage shape and tie firmly with string. Put into a pan with the carrot, onion and celery. Add the peppercorns, and cover with cold water. Bring to the boil, then simmer gently for 2 1/2 hours or until tender. Remove and drain. Leave until quite cold.

Boil the salt, water and vinegar together for 10 minutes, and leave to cool. Pour this brine into a deep bowl and immerse the pork in it, keeping the pork under the surface with a weighted plate. Leave for 5-7 days before serving.