Wild Boar's Head (superlative re-
cipe).— Remove the hair, snout, and bones
from a boar's head, and take off the ears.
Sprinkle a little salt upon it, and put it into a
meat pickle for three or four hours. Meantime,
take the white part of the flesh of four young
rabbits, and an equal weight of tongue, boiled
fat bacon, and peeled truffles. Cut all into one-
inch dice, and mix thoroughlj-. Take the
remainder of the rabbit flesh free from skin
and gristle, and make forcemeat of it, by chop-
ping it up with four pounds of veal and four
pounds of fat bacon, and seasoning it rather
highly. Drain the head, wipe it with a soft
cloth, sprinkle mixed spices upon it without
salt, and cover with layers of forcemeat,
intermixed with the truffles, rabbit, &c. Form
the head into shape, wrap it in a cloth, and put
it into a stewpan. Pour over it sovde good
nicely-flavoured stock to which a bottle of
madeira or sherrj' has been added, and let it
stew gently till done enough. Take it up,
drain it, remove the cloth, wrap the head in
a fresh cloth, and, beginning at the snout,
bind it round and round with tape. Leave it
until quite cold, remove the tape and the cloth,
put it in the oven for a minute, and wipe the
fat from the surface. Trim the back part of
the head neatly. Fasten the ears in their
places with small skewers ; they should, mean-
time, have been boiled separately, but not long
enough to cause them to lose their shape.
Hide the .skewers with lard and mutton suet,
and rub the head aU over till it is black and
shiny with a little lard mixed with some verj'
clean soo✪ Wild Boar's Headt. Cut out a piece of the skin in the
shape of a shield between the eyes, cover the
place with lard, and decorate it with a crest or
a monogram, or even a few flowers. Stick the
tusks, remodelled with fat, in their places, and
fiU the eyes with white of egg and a little piece
of beetroot. Surroimd the head with a wreath
of flowers, place it on a dish covered with a
napkin, or on a stand, garnish with jelly, and
serve. The skin should be removed before the
head is carved. Time to boil the head, five
hours or more. Probable cost, very uncertain.
Wild Boar, To give Pork the Fla-
vour of. — steep tlie pork with cloves, garlic,
bay-leaf, shallots, juniper-berries, thyme, mint,
and vinegar.
Wild Duck, PiUets of, with
Truffles.— Fry the slices of duck in butter
till they are lightly browned. Put them into a
clean saucepan, pour the sauce over, and add
truflles pared and cut into slices. Let them
simmer very gently for five minutes, stir a table-
sponful of lemon- juice into the gravy, and lot
it simmer five minutes longer. Take" the slices
of duck up carefully, arrange them neatly on a
dish, pour the gravy round them, and serve
very hot. Time, altogether, about one hour
and three-quarters. Probable cost of wild
ducks, 4s. to 5s. per pair. Sufficient for a dish.
Wild Duck, Fillets of, with Truffles ✪ Wild Duck, Fillets of, with Truffles
Page 2285 · 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
Wild Boar's Head (superlative recipe).— Remove the hair, snout, and bones from a boar's head, and take off the ears. Sprinkle a little salt upon it, and put it into a meat pickle for three or four hours. Meantime, take the white part of the flesh of four young rabbits, and an equal weight of tongue, boiled fat bacon, and peeled truffles. Cut all into one-inch dice, and mix thoroughlj-. Take the remainder of the rabbit flesh free from skin and gristle, and make forcemeat of it, by chopping it up with four pounds of veal and four pounds of fat bacon, and seasoning it rather highly. Drain the head, wipe it with a soft cloth, sprinkle mixed spices upon it without salt, and cover with layers of forcemeat, intermixed with the truffles, rabbit, &c. Form the head into shape, wrap it in a cloth, and put it into a stewpan. Pour over it sovde good nicely-flavoured stock to which a bottle of madeira or sherrj' has been added, and let it stew gently till done enough. Take it up, drain it, remove the cloth, wrap the head in a fresh cloth, and, beginning at the snout, bind it round and round with tape. Leave it until quite cold, remove the tape and the cloth, put it in the oven for a minute, and wipe the fat from the surface. Trim the back part of the head neatly. Fasten the ears in their places with small skewers ; they should, meantime, have been boiled separately, but not long enough to cause them to lose their shape. Hide the skewers with lard and mutton suet, and rub the head aU over till it is black and shiny with a little lard mixed with some verj' clean soot. Cut out a piece of the skin in the shape of a shield between the eyes, cover the place with lard, and decorate it with a crest or a monogram, or even a few flowers. Stick the tusks, remodeled with fat, in their places, and fiU the eyes with white of egg and a little piece of beetroot. Surround the head with a wreath of flowers, place it on a dish covered with a napkin, or on a stand, garnish with jelly, and serve. The skin should be removed before the head is carved. Time to boil the head, five hours or more. Probable cost, very uncertain.
Wild Boar, To give Pork the Flavour of. — steep tlie pork with cloves, garlic, bay-leaf, shallots, juniper-berries, thyme, mint, and vinegar.
Wild Duck, PiUets of, with Truffles.— Fry the slices of duck in butter
till they are lightly browned. Put them into a clean saucepan, pour the sauce over, and add truflles pared and cut into slices. Let them simmer very gently for five minutes, stir a tablesponful of lemon- juice into the gravy, and lot it simmer five minutes longer. Take" the slices of duck up carefully, arrange them neatly on a dish, pour the gravy round them, and serve very hot. Time, altogether, about one hour and three-quarters. Probable cost of wild ducks, 4s. to 5s. per pair. Sufficient for a dish.
Records on this page
Wild Boar's HeadWild Duck, Fillets of, with Truffles