Boar's Head Stuffed

Ingredients

• four pounds of salt
• four ounces of saltpetre
• four ounces of moist sugar
• two pounds of lean veal
• one pound of fat bacon
• two pounds of lean pork
• two pounds of fat bacon
• two pounds of peeled truffles

Method

1. 1

   Clean and bone the head, rub with salt, saltpetre, and sugar, and let it cure with herbs for several days.

2. 2

   Prepare stuffing with veal, bacon, tongue, pork, and truffles.

3. 3

   Fill the head with layers of stuffing, sew it up, wrap in cloth, and boil with game trimmings and stock for five hours.

4. 4

   Cool, then glaze and decorate before serving.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 122. The excerpt below is the record exactly as published.

BOAR'S HEAD STUFFED. Singe and clean the head most carefully, and bone it, beginning under the throat, taking care not to cut the skin on the top when the knife passes over the bony part of the head ; remove all the fatty and sinewy parts from inside the head, and spread it out on a large dish and rub it well with a mixture of four pounds of salt, four ounces of saltpetre, and four ounces of moist sugar. When well rubbed all over, let it remain spread on the mixture ; cover the meat with two bay-leaves, a few sprigs each of thyme, sweet -basil, and parsley, one dozen cloves, and the slices of two onions, and put the dish in a cool place. Two days afterwards give it a second rubbing; spread the head on the opposite side; replace the aromatic herbs on the top, and let it remain thus for five or six days longer, taking care however, to turn the head over the brine every day during that time. To dress the head, take it out of the brine and wipe it well with a doth before laying it on the table. Chop up two pounds of lean veal free from skin and gristle, and one pound of fat bacon ; pound these together in the mortar, or pass it through the sausage-machine; season it well with salt, pepper, and nutmeg, and put it on a dish apart. Cut a cured and cooked ox- tongue, two pounds of lean pork, two pounds of fat bacon, or the same quantity of calfs udder boiled in broth, and two pounds of peeled truffles

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