Boar's Head, Boiled
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 249. The excerpt below is the record exactly as published.
Boar's Head, Boiled. — Remove the snout, hair, and bones, from a boar's head; cleanse it thoroughly, scald and put it into a boihng pot containing vinegar and water ; add two ounces of salt, a few peppercorns, some parsley, thyme, eschalot, and sage ; let it steep for three days, with the tongue and two pounds of the meat. AVhen drained, fill up the cavities made by the removal of bones, &c., with thin sUces of the meat and tongue rolled to- gether ; fasten up the opening with strong thread boar' as soon as the head has been well filled and the form is good. Put it, tied up in a cloth, into a stewpan with the herbs, «S:c., and add a pint of wine
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