It is not essential that a boar's head shall always be set up with ears erect and mouth open, it may be a smooth rounded dish of meat only having the general outline of the head shape, and to form it that way it is neces- sary to take the cooked head out of the cloth it was boiled in when it is nearly cold, then take a long muslin bandage and wrap around it, draw- ing tight in one place and slack in another to give the head the proper form, then set it in the refrigerator to become solid in that shape After- wards, take off the bandage, wipe off with a cloth dipped in hot water, then glaze the head by frequent basting with jelly in a cold place until it is covered, or, glazed with meat essence, and ornament with cubes and patterns in aspic. AS NATURAL AS LIFE. "Rosemary and bays" always mentioned in connection with the boar's head, belong to that dish by association as holly belongs to Christ- mas. They are both used for sea- sonmg as well as for green decora- tions. Rosemary is a herb that looks like pine leaves and has a flavor like a mixture of sage and spruce fir. Season the boar's head that is to be put up in shape with rosemary and bay leaves powdered, instead of the customary sage. To form the head as natural as life and even more 192 COOKING FOR PROFIT, ferocious looking it is best to employ a plaster mould which can be made shortly before it is to be used and will serve for many repetitions. It is to be observed that the wild boar carries a high and bristly forehead and the mould is to be managed so as to throw the top of the heaa into prominence instead of the fat jowls of common hogs. Choose a head of a large porker to make a cast from. It is not advisable to have the mould too large because the cooked head shrinks so much it is difficult to thoroughly fill a large mould. Hav- ing the raw head cut off with all the neck belonging, cut off the ears, place it snout downwards and resting on the bottom in a tin pail or five gallon tin lard can. Get half a bushel of plaster of paris, which costs about seventy-five cents at the cement stores, stir it up with water to a thin paste and pour it around the head in the pail. In half an hour the plaster sets and becomes solid, but leave it alone several hours, and then the head can be drawn out and you have a plaster mould of it. Perhaps the mould can be improved in shape by scraping down with a knife, and the bottom of the pail or can should be cut through that the snout of the cooked head may be drawn in. Prepare a salted head with stuffing as before directed, leave the ears on and lay them flat on the top of the head. Sew up the head in muslin closely wrapped and without any thick folds or knots. Boil four hours, take up and let drain and partly cool off, then place it still in the cloth in the mould, taking care that the ears are in the right place and the snout goes well to the bottom. In that position with the neck above the top of the mould, place weight upon it and leave it in press in a cold place

AI-modernized reading of the original text

It is not essential that a boar's head shall always be set up with ears erect and mouth open, it may be a smooth rounded dish of meat only having the general outline of the head shape, and to form it that way it is necessary to take the cooked head out of the cloth it was boiled in when it is nearly cold, then take a long muslin bandage and wrap around it, drawing tight in one place and slack in another to give the head the proper form, then set it in the refrigerator to become solid in that shape Afterwards, take off the bandage, wipe off with a cloth dipped in hot water, then glaze the head by frequent basting with jelly in a cold place until it is covered, or, glazed with meat essence, and ornament with cubes and patterns in aspic. AS NATURAL AS LIFE. "Rosemary and bays" always mentioned in connection with the boar's head, belong to that dish by association as holly belongs to Christmas. They are both used for seasoning as well as for green decorations. Rosemary is a herb that looks like pine leaves and has a flavor like a mixture of sage and spruce fir. Season the boar's head that is to be put up in shape with rosemary and bay leaves powdered, instead of the customary sage. To form the head as natural as life and even more ferocious looking it is best to employ a plaster mould which can be made shortly before it is to be used and will serve for many repetitions. It is to be observed that the wild boar carries a high and bristly forehead and the mould is to be managed so as to throw the top of the heaa into prominence instead of the fat jowls of common hogs. Choose a head of a large porker to make a cast from. It is not advisable to have the mould too large because the cooked head shrinks so much it is difficult to thoroughly fill a large mould. Having the raw head cut off with all the neck belonging, cut off the ears, place it snout downwards and resting on the bottom in a tin pail or five gallon tin lard can. Get half a bushel of plaster of paris, which costs about seventy-five cents at the cement stores, stir it up with water to a thin paste and pour it around the head in the pail. In half an hour the plaster sets and becomes solid, but leave it alone several hours, and then the head can be drawn out and you have a plaster mould of it. Perhaps the mould can be improved in shape by scraping down with a knife, and the bottom of the pail or can should be cut through that the snout of the cooked head may be drawn in. Prepare a salted head with stuffing as before directed, leave the ears on and lay them flat on the top of the head. Sew up the head in muslin closely wrapped and without any thick folds or knots. Boil four hours, take up and let drain and partly cool off, then place it still in the cloth in the mould, taking care that the ears are in the right place and the snout goes well to the bottom. In that position with the neck above the top of the mould, place weight upon it and leave it in press in a cold place

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