Reindeer tongue is excellent on condition that it is
properly soaked, a fact cooks seldom grasp, thinking
more of its size than of its dryness. Soak it for
three to four hours in c.old water, then lift it out and
let it dry in a cool, airy place ; then again soak and
dry it, and rej^eat this once more, soaking and diwiug
it three times altogether. Then scrape and trim it
COLD DISHSS.
83
and boil exactly like an ordinary tongue for about
three hours, only, however, allowing it to simmer
steadily after the initial boil up. The success
de]3ends entirely on the soaking and the very slow
simmering.
Boar’s Head. — Choose a well-shaped head, cut
rather deep at the shoulders, and have it singed
(the head must be taken off before the pig is
scalded) with lighted straw ; this removes the
bristles and gives it the look of a wild boar. Bone
the head very carefully, beginning under the lower
jaw, and being very careful not to cut the skin ; then
spread out the head and rub it well with the following-
pickle : 61b. of kitchen salt, 4oz. of saltpetre, 6oz. of
moist sugar, |oz. of juniper berries, four cloves of
garlic, six bay leaves, a handful of thyme, marjoram,
and basil, with a blade or two of mace, and some cloves.
When the head has been well rubbed all over pour
on to it a bottle of good cooking port, and leave it
in a cool place for a fortnight, turning and rubbing
it every day. After this, lift it out of the i^ickle and
rinse it thoroughly in plenty of cold water, after-
wards carefully drying it with a clean cloth ; then
spread it f'ut and pare off all the meat on the cheeks
in thin, long slices till you get it all quite even.
Spread on this an even layer of forcemeat (such as is
used for gahintines), and lay on this again the fillets
cut from the cheeks, the pig’s tongue also filleted,
some sliced truffles, blanched pistachios if liked, &c.,
then another layer of forcemeat, and continue these
two layers till the head is full, and you can tie it
into proper shape ; then sew it up, and bind it into
84 BREAKFAST AND LUNCH DISHES.
the right shape in a well-buttered, clean cloth, tying
it firmly with wide tape, and set it in a braising pan
with any carcases of game available (grouse and
blackcock are particularly suitable), meat trim-
mings, &c., and two or three cow-heels✪ Boar’s Head. Lastly pour
over it enough strong, richly flavoured stock (to
which you may add a considerable dash of wine) to
cover the head entirely, bring it to the boil, skim
carefully, then draw it to the side of the fire and let
it cook steadily, but slowly, for four to five hours.
As soon as it appears to be cooked lift the pan off
the fire, and, after allowing the stock to cool some-
what, take out the head on to a large dish, and, if it
seems to have shrunk, draw the cloth round it again
more closely, but be careful always to preserve
the shape ; then lay it into a basin, pour its liquor
over it, and leave it till the latter has cooled and set
into a jelly. Now lift the head out on to a baking
dish, and seh it in the oven for a few minutes to melt
off the greasy jelly that may be adhering to it, wipe
it carefully, especially about the ears, aud set these
in position with tiny skewers.
Page 41 · 1 recipe record on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Reindeer tongue is excellent on condition that it is properly soaked, a fact cooks seldom grasp, thinking more of its size than of its dryness. Soak it for three to four hours in c.old water, then lift it out and let it dry in a cool, airy place ; then again soak and dry it, and repeat this once more, soaking and drying it three times altogether. Then scrape and trim it
and boil exactly like an ordinary tongue for about three hours, only, however, allowing it to simmer steadily after the initial boil up. The success depends entirely on the soaking and the very slow simmering.
Boar’s Head. — Choose a well-shaped head, cut rather deep at the shoulders, and have it singed (the head must be taken off before the pig is scalded) with lighted straw ; this removes the bristles and gives it the look of a wild boar. Bone the head very carefully, beginning under the lower jaw, and being very careful not to cut the skin ; then spread out the head and rub it well with the following pickle : 61b. of kitchen salt, 4oz. of saltpetre, 6oz. of moist sugar, |oz. of juniper berries, four cloves of garlic, six bay leaves, a handful of thyme, marjoram, and basil, with a blade or two of mace, and some cloves. When the head has been well rubbed all over pour on to it a bottle of good cooking port, and leave it in a cool place for a fortnight, turning and rubbing it every day. After this, lift it out of the pickle and rinse it thoroughly in plenty of cold water, afterwards carefully drying it with a clean cloth ; then spread it out and pare off all the meat on the cheeks in thin, long slices till you get it all quite even. Spread on this an even layer of forcemeat (such as is used for galantines), and lay on this again the fillets cut from the cheeks, the pig’s tongue also filleted, some sliced truffles, blanched pistachios if liked, &c., then another layer of forcemeat, and continue these two layers till the head is full, and you can tie it into proper shape ; then sew it up, and bind it into
the right shape in a well-buttered, clean cloth, tying it firmly with wide tape, and set it in a braising pan with any carcases of game available (grouse and blackcock are particularly suitable), meat trimmings, &c., and two or three cow-heels. Lastly pour over it enough strong, richly flavoured stock (to which you may add a considerable dash of wine) to cover the head entirely, bring it to the boil, skim carefully, then draw it to the side of the fire and let it cook steadily, but slowly, for four to five hours. As soon as it appears to be cooked lift the pan off the fire, and, after allowing the stock to cool somewhat, take out the head on to a large dish, and, if it seems to have shrunk, draw the cloth round it again more closely, but be careful always to preserve the shape ; then lay it into a basin, pour its liquor over it, and leave it till the latter has cooled and set into a jelly. Now lift the head out on to a baking dish, and set it in the oven for a few minutes to melt off the greasy jelly that may be adhering to it, wipe it carefully, especially about the ears, and set these in position with tiny skewers.
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Boar’s Head