Collared Head

Ingredients

• the pig’s head
• a gallon of spring water
• 1 lb of kitchen salt
• half a handful of minced juniper berries
• six broken cloves
• two bay leaves
• some sprays of thyme, basil, and sage
• ½ oz. saltpetre
• ½ lb. of ham
• ½ lb. of bacon
• a teaspoonful of mixed spice
• 4 oz. of lard
• a tablespoonful of minced parsley
• six young onions
• freshly ground pepper to taste

Method

1. 1

   Singed and debone the pig's head, rub with salt.

2. 2

   Prepare brine with water, salt, juniper, cloves, bay leaves, and herbs; boil for 15 minutes and cool.

3. 3

   Pour over the head and steep for 10 days, turning regularly.

4. 4

   Prepare forcemeat by mincing ham and bacon, adding spices, lard, parsley, onions, and pepper.

5. 5

   Spread inside the head, roll in cloth, tie, and simmer in stock for 4 hours.

6. 6

   Press between plates to cool, then serve on a napkin.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

Collared Head. — Have the pig’s head nicely singed, and remove all bones carefully without breaking the skin, after which rub it well all over with salt. Prepare a brine thus : Into a gallon of spring water put lib. of kitchen salt, half a handful of minced juniper berries, six broken cloves, two bay leaves, and some sprays of thyme, basil, and sage, and lastly ^oz. salt- 13otre. Let this all boil together for fifteen minutes, then put it aside till cold. Now i^our it on and over the pig’s head, and let the latter steep in it for ten days, turning and rubbing it well constantly ; then wipe and dry it well. When to be used prepare a forcemeat by mincing and then pounding together •|lb. each of ham and bacon, and when this is smooth woi’k into it a teaspoonful of mixed spice, 4oz. of lard, a tablespoonful of minced parsley, six young onions, and freshly ground pej^per to tast

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