Boar's Head

Ingredients

• Pig's head
• feet
• ears
• Haifa teaspoonful of black pepper
• the same of cayenne
• 4 teaspoonsful powdered sage
• I teaspoonful mace
• One onion minced
• Salt
• and saltpetre

Method

1. 1

   Soak the head for twelve hours in a strong brine with saltpetre.

2. 2

   Boil until bones can be drawn out carefully.

3. 3

   Chop the meat from the feet and ears, season, and fill the hollows left by the bones.

4. 4

   Tie in a cloth and boil for an hour and a quarter, then drain and cool.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 82. The excerpt below is the record exactly as published.

BOAR'S HEAD. 197 fine, I oz. bay salt, and \ lb. brown sugar. Mix thoroughly. Boar's Head. Pig's head, feet, and ears ; Haifa teaspoonful of black pepper, and the same of cayenne ; 4 teaspoonsful powdered sage ; I teaspoonful mace ; One onion minced ; Salt and saltpetre

Cook this with the app: pantry check, scaling, and the assistant.