Boiled Pig's Head with Onion Sauce

Ingredients

• a pig's head
• 40 peppercorns
• 2 blades of mace
• 4 cloves
• 12 allspice
• A bunch of herbs
• 2 large onions
• 3 onions
• 3 gills of milk
• 1 oz. of flour
• 0.5 oz. of butter
• Pepper and salt

Method

1. 1

   Wash the pig's head, remove the brains, and clean it.

2. 2

   Soak in pickle for three days.

3. 3

   Boil in water for 1.5 to 2 hours.

4. 4

   For onion sauce, boil onions, chop them, and mix with milk and flour to create a sauce.

5. 5

   Serve the pig's head with the sauce.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 52. The excerpt below is the record exactly as published.

Pepper and salt fib. of flour 5 lb. of suet 1 teaspoonful of baking powder s. d. 1 8 o 1 o o| o if O 2.\ Time required about iwo hours. Now we will show you how to make a Sea Pie. 1. We put two pounds of buttock steak on a board, and cut it in slices with a sharp knife. 2. We take two onions, peel them, and slice them as thinly as possible. 3. We take a small carrot, wash it, scrape it clean with a knife, and cut it in thin slices. 4. We season the slices of meat with pepper and salt to taste. 5. We put the slices of meat in layers in a two quart saucepan, sprinkling a little of the sliced vegetables on each layer of the meat. 6. We pour in enough cold water just to cover the meat. 7. We put the saucepan on the fire, just bring it to the boil, and then move it to the side of the fire to simmer. N.B. — During this time we make the crust. 8. We take a quarter of a pound of suet, put it on a board,, cut away all the skin, and chop it up as finely as possible. 9. We should sprinkle a little flour over the suet, to prevent it sticking to the board or knife. 10. We put three quarters of a pound of flour foto a basin,. Lessons on Cooking Meat. — Sea Pie. 133 and mix into it half a saltspoonful of salt, and one teaspoonful of baking powder. 11. We now put in the chopped suet and rub it well into the flour with our hands. 12. We add sufficient cold water to mix it into a stiff paste. 13. We flour a board and turn the paste out on it. 14. We take a rolling-pin, flour it, and roll out the paste to the size of the saucepan. 15. This quantity of paste will roll out to the size of a two quart sattcepan, so that if a smaller saucepan is used less paste will be required. 16. We put this paste over the meat in the saucepan, and let it simmer gently for one hour and a half. N.B. — The lid should be on the saucepan. 17. We must watch it, and be careful to pass a knife round the sides of the saucepan, or the paste will stick. N.B. — Sailors add sliced potatoes to the pit when they can get them. 18. For serving, we carefully remove the crust, turn the -meat, vegetables, and gravy on to a hot dish, and place the trust over it 134 National Training School for Cookery. BOILED PIG'S HEAD (salted) WITH ONION SAUCE. Average cost of " Pig's Head" $d. or 6d. per lb. INGREDIENTS. For " Brawn." s. d. j a pig's head i 3 40 peppercorns 2 blades of mace ..... 4 cloves 12 allspice A bunch of herbs 2 large onions ) • For " Onion Sauce." d. 3 onions \\ 3 gills of milk 1^ i oz. of flour

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