Boiled Pig's Head
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight or nine persons.
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 1186. The excerpt below is the record exactly as published.
a pig's head which has been salted by the butcher, or if more convenient, pickle it at home. To do this, scald and cleanse it thoroughly. Eemove the hair, the snout, the eyes, and the brain. Soak it for twenty-four hours, then cover it with one pound of common salt mixed with an ounce of saltpetre
Cook this with the app: pantry check, scaling, and the assistant.