Boar's Head
From The spirit of cookery, 1895
A traditional dish, often made from domestic bacon hog.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 297. The excerpt below is the record exactly as published.
Boar's Head is a traditional dish, and as in common life real wild boar’s head is of rare occurrence, the domestic bacon hog must yield the materials which are to he trans- formed into the simile of his ancestors of courageous memory. It is to be boned, stuffed, braised, covered with aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.