press it under a weight. "When it is cold and
stiff take out the thi-eads, glaze the head, and
serve it, garnished with clear jelly cut into dice.
This jeUy may be made of the liquid in which
the head was cooked boiled quickly down, and
cleared with white of egg [see Aspic Jelly).
Before sending the head to table it is well to
cut a slice off the neck end to show of what the
dish consists. Time to simmer, three hours or
more. Probable cost, Is. per pound. Sufficient
for a breakfast or luncheon dish.
Pig's Head, Collared (Superlative).—
Take a pig's head cut with as much of the neck
as can be had. Clean it carefully, split it open
to take out the brains, and bone it without
injiuring the outer skin. Rub it well with
common salt, and let it di-ain for twenty-four
hours, then put it into a deep pan, and poui-
over it a cold brine, prepared as follows : — Put
one pound of salt and a quarter of an ounce of
saltpetre into a stewpan, with four quarts of
water, a handful of chopped juniper-berries,
half a dozen bruised cloves, three bay-leaves, a
sprig of thjTue and basil, and two or thi-ee sage-
leaves. Boil quickly for a quarter of an hour,
then put aside to cool. Let the head lie in this
brine for nine or ten days, and tm-n and baste it
frequently. Take it up, di-ain and dry it, and
lay it open, skin downwards, upon a table;
spread evenly over it a forcemeat, made of half
a pound of undi'essed ham, half a pound of breast
of bacon, four ounces of fresh butter, half a dozen
young onions, finely-minced, a table- spoonful of
chopped parsley, with a little cayenne and
pounded mace. Pound these ingredients
smoothly together. Shape the head as evenly as
possible by lajnng the thick part of one cheek
to the thin part of the other, then roll it tightly,
bind it securely with tape, cover with a linen
cloth, and put it into a ste^vpan, with as much
cold water or stock as will cover it, together
with the bones and trimmings of the head and
a little seasoning. Let it simmer gently until
done enough, that is, until a skewer will pierce
it easily. Leave the head in the liquor until it
is almost cold, then put it under a weight, and
let it lie until the next day. Eemove the
bindings, and serve on a neatly-folded napkin.
Collared pig's head is a most convenient dish
to keep in the house, as it will remain good for
a considerable time in moderate weather.
Time to boil, four houi-s, or more, from the
time the liquid reaches the boiling point.
Probable cost, 1 s. per pound. Sufficient for a
breakfast or luncheon dish.
Pig's Head, Made in the Shape of
a Cheese. — Take away the bones entirely
from a pig's head, and remove the flesh without
injuring the skin. Cut the meat in pieces,
separating the fat from the lean. Deal with the
ears in a similar manner, and mix them with
thyme, bay-leaves, sage, and parsley, cut as fine
as possible. Add also the grated rind of a
lemon, with its juice, and season the whole with
salt, pepper, spices, and nutmeg. Place the
skin of the head on a dish, and arrange the
moat upon it, mixing the fat -and lean together.
Add some pork fat, a tongue, dressed a Vicariate,
and also some truffles cut in strips. AVhen the
skin is filled, arrange it, and sew it round to
✪ Pig's Head, Collared (a German recipe)
Page 1188 · 2 recipe records on this page
Presented as published in 1892. 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
press it under a weight. When it is cold and stiff take out the threads, glaze the head, and serve it, garnished with clear jelly cut into dice. This jelly may be made of the liquid in which the head was cooked boiled quickly down, and cleared with white of egg [see Aspic Jelly]. Before sending the head to table it is well to cut a slice off the neck end to show of what the dish consists. Time to simmer, three hours or more. Probable cost, Is. per pound. Sufficient for a breakfast or luncheon dish.
Pig's Head, Collared (Superlative).— Take a pig's head cut with as much of the neck as can be had. Clean it carefully, split it open to take out the brains, and bone it without injuring the outer skin. Rub it well with common salt, and let it drain for twenty-four hours, then put it into a deep pan, and pour over it a cold brine, prepared as follows : — Put one pound of salt and a quarter of an ounce of saltpetre into a stewpan, with four quarts of water, a handful of chopped juniper-berries, half a dozen bruised cloves, three bay-leaves, a sprig of thyme and basil, and two or thi-ee sageleaves. Boil quickly for a quarter of an hour, then put aside to cool. Let the head lie in this brine for nine or ten days, and turn and baste it frequently. Take it up, drain and dry it, and lay it open, skin downwards, upon a table; spread evenly over it a forcemeat, made of half a pound of undressed ham, half a pound of breast of bacon, four ounces of fresh butter, half a dozen young onions, finely-minced, a table- spoonful of chopped parsley, with a little cayenne and pounded mace. Pound these ingredients smoothly together. Shape the head as evenly as possible by lajnng the thick part of one cheek to the thin part of the other, then roll it tightly, bind it securely with tape, cover with a linen cloth, and put it into a stewpan, with as much cold water or stock as will cover it, together with the bones and trimmings of the head and a little seasoning. Let it simmer gently until done enough, that is, until a skewer will pierce it easily. Leave the head in the liquor until it is almost cold, then put it under a weight, and let it lie until the next day. Remove the bindings, and serve on a neatly-folded napkin. Collared pig's head is a most convenient dish to keep in the house, as it will remain good for a considerable time in moderate weather. Time to boil, four hours, or more, from the time the liquid reaches the boiling point. Probable cost, 1 s. per pound. Sufficient for a breakfast or luncheon dish.
Pig's Head, Made in the Shape of a Cheese. — Take away the bones entirely from a pig's head, and remove the flesh without injuring the skin. Cut the meat in pieces, separating the fat from the lean. Deal with the ears in a similar manner, and mix them with thyme, bay-leaves, sage, and parsley, cut as fine as possible. Add also the grated rind of a lemon, with its juice, and season the whole with salt, pepper, spices, and nutmeg. Place the skin of the head on a dish, and arrange the moat upon it, mixing the fat -and lean together. Add some pork fat, a tongue, dressed a Vicariate, and also some truffles cut in strips. AVhen the skin is filled, arrange it, and sew it round to
Records on this page
Pig's Head, Collared (a German recipe)Pig's Head, Collared (Superlative)