Boar's Head Galantines
From Cooking for profit, 1886
Serves 2
This dish is considered a luxury and requires skill to prepare.
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 342. The excerpt below is the record exactly as published.
BOAR'S HEAD GALANTINES. For practice in putting up a boar's head the beginner should bone and cook pigs' heads to serve cold, until he has become familiar with the methods of making them good and of putting them in shape. One or two heads a week would be esteemed a luxury in any hotel among the regular cold dishes. For there was no foolishness about the ancient lik- ing for a hogs head and it is con- sidered as good eating to-day as it ever was, but requires a good deal of the cook. It must be partly salted, it must have the superabundant fat cut out and lean and brawn supplied instead; it must be carefully seasoned and cooked until perfectly tender and the liquor it is boiled in is jelly. Choose a large head for the purpose and a small one to stuff it with. Cut it as far back as the shoulder bones of the hog to get as much of the neck as possible. Begin at the throat and cut the meat from the bone without cutting through the skin; take out the tongue, put them both into the corned beef brine (No. 6=50) to remain two or three days. Then take them out, wash and trim, and cut away all the fat of the jowls. Sew up the mouth and throat. Place the small head similarly boned and prepared inside the large one, fill in with tongues cut in strips and some well seasoned pork sausage meat
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Cook this with the app: pantry check, scaling, and the assistant.