BOILED PIG'S HEAD (salted) WITH
ONION SAUCE.
Average cost of " Pig's Head" $d. or 6d. per lb.
INGREDIENTS.
For " Brawn."
s. d.
j a pig's head i 3
40 peppercorns
2 blades of mace .....
4 cloves
12 allspice
A bunch of herbs
2 large onions
) •
For " Onion Sauce."
d.
3 onions \\
3 gills of milk 1^
i oz. of flour ✪ Boiled Pig's Head with Onion Sauce o^
\ oz. of butter "> ,
Pepper and salt j °^
si
Time required (after salting) for boiling pigs head about two hours ; for making
i?ito brawn, two hours.
Now we will show you how to boil Pig's Head.
1. We take a pig's head, wash it thoroughly in plenty of
tepid water.
2. We take out the brains and throw them away.
3. We cut out the little veins and all the splinters of bone.
4. We wash the head in all parts with plenty of salt,
thoroughly cleansing it from blood.
5. We lay the head in pickle (see Pickle for Meat) for
three days.
6. When the head is salted, we put it into a saucepan
with cold water enough to cover it.
7. We put the saucepan on the fire to boil.
8. When it boils we draw the saucepan to the side of the
fire, and let it simmer gently for from one hour and a half
to two hours, according to the size and age of the pig.
N.B. — Boiled pig' s head is eaten with boiled rabbit, or with veal, or with
onion sauce.
N.B. — If preferred the pig's head can be made into brawn (see below).
For making Onion Sauce,
9. We take three or four onions, peel them, and cut them
in quarters.
Lessons on Cooking Meat. — Pig's Head. 135
10. We put them into a saucepan with water enough to
cover them.
11. We put the saucepan on the fire to boil until the
o?iio7is are quite tender.
12. We then strain them off, throw the water away, put
the onions on a board, and chop them up small.
13. We throw the onions into a saucepan with three gills
(one gill is a quarter of a pint) of milk, put it on the fire,
and let it come to the boil.
14. We put one ounce of flour into a basin and mix it
with half an ounce of butter into a paste with a knife.
15. We stir this paste smoothly into the boiling milk and
onions, and continue to stir it until it boils.
16. We season the sauce with pepper and salt to taste,
and then move the saucepan to the side of the fire to keep
warm till required for use.
17. We take a grater and grate some bread crumbs on to
a plate.
18. We put the plate in the oven or in a Dutch oven to
brown the bread crumbs.
19. When the pig s head is sufficiently boiled we take it
out of the saucepan and put it on a hot dish.
20. We take out the tongue, skin it, and put it back on
the dish with the head.
21. We sprinkle the browned bread crumbs over the pig's
bead, and pour the onion sauce round it, or, if preferred, it
may be served separately in a sauce boat.
For making the pig's head into Brawn.
1. We salt and boil the pig's head in the same way as
above from Note 1 to Note 8.
2. When the pig's head is sufficiently boiled we take it
out of the saucepan and put it on a board.
3. We cut all the meat off the bones, and cut it into
small pieces the shape of dice ; we also cut up the ear and
the tongue (the tongue should be previously skinned).
136 National Training School for Cookery.
Page 53 · 2 recipe records on this page
Presented as published in 1891. 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
BOILED PIG'S HEAD (salted) WITH ONION SAUCE.
Average cost of " Pig's Head" $d. or 6d. per lb.
For " Brawn."
s. d.
j a pig's head i 3
40 peppercorns
2 blades of mace .....
4 cloves
12 allspice
A bunch of herbs
2 large onions
) •
For " Onion Sauce."
d.
3 onions \\
3 gills of milk 1^
i oz. of flour o^
\ oz. of butter "> ,
Pepper and salt j °^
si
Time required (after salting) for boiling pigs head about two hours ; for making i?ito brawn, two hours.
Now we will show you how to boil Pig's Head.
1. We take a pig's head, wash it thoroughly in plenty of tepid water.
2. We take out the brains and throw them away.
3. We cut out the little veins and all the splinters of bone.
4. We wash the head in all parts with plenty of salt, thoroughly cleansing it from blood.
5. We lay the head in pickle (see Pickle for Meat) for three days.
6. When the head is salted, we put it into a saucepan with cold water enough to cover it.
7. We put the saucepan on the fire to boil.
8. When it boils we draw the saucepan to the side of the fire, and let it simmer gently for from one hour and a half to two hours, according to the size and age of the pig.
N.B. — Boiled pig' s head is eaten with boiled rabbit, or with veal, or with onion sauce.
N.B. — If preferred the pig's head can be made into brawn (see below).
For making Onion Sauce,
9. We take three or four onions, peel them, and cut them in quarters.
Lessons on Cooking Meat. — Pig's Head. 135
10. We put them into a saucepan with water enough to cover them.
11. We put the saucepan on the fire to boil until the onions are quite tender.
12. We then strain them off, throw the water away, put the onions on a board, and chop them up small.
13. We throw the onions into a saucepan with three gills (one gill is a quarter of a pint) of milk, put it on the fire, and let it come to the boil.
14. We put one ounce of flour into a basin and mix it with half an ounce of butter into a paste with a knife.
15. We stir this paste smoothly into the boiling milk and onions, and continue to stir it until it boils.
16. We season the sauce with pepper and salt to taste, and then move the saucepan to the side of the fire to keep warm till required for use.
17. We take a grater and grate some bread crumbs on to a plate.
18. We put the plate in the oven or in a Dutch oven to brown the bread crumbs.
19. When the pig s head is sufficiently boiled we take it out of the saucepan and put it on a hot dish.
20. We take out the tongue, skin it, and put it back on the dish with the head.
21. We sprinkle the browned bread crumbs over the pig's head, and pour the onion sauce round it, or, if preferred, it may be served separately in a sauce boat.
For making the pig's head into Brawn.
1. We salt and boil the pig's head in the same way as above from Note 1 to Note 8.
2. When the pig's head is sufficiently boiled we take it out of the saucepan and put it on a board.
3. We cut all the meat off the bones, and cut it into small pieces the shape of dice ; we also cut up the ear and the tongue (the tongue should be previously skinned).
136 National Training School for Cookery.
Records on this page
Brawn from Pig's HeadBoiled Pig's Head with Onion Sauce