Collared Pig's Face

Ingredients

• one pig's face
• 1 gallon of spring water
• 1 lb. of common salt
• Yt, handful of chopped juniper berries
• 6 bruised cloves
• 2 bay-leaves
• a few sprigs of thyme
• basil
• Yt oz. of saltpeter
• Yt lb. of ham
• Yo, lb. of bacon
• i teaspoonful of mixed spices
• pepper to taste
• Ya- ^t). of lard
• i tablespoonful of minced parsley
• 6 young onions

Method

1. 1

   Singe the head carefully, bone it without breaking the skin, and rub it well with salt.

2. 2

   Make the brine by boiling the ingredients for a quarter of an hour, and let it cool.

3. 3

   Pour it over the head, and let it steep for 10 days, turning and rubbing often.

4. 4

   Wipe, drain, and dry it.

5. 5

   For the forcemeat, pound the ham and bacon finely, mix with remaining ingredients, spread over the head, roll tightly in cloth, and bind securely.

6. 6

   Simmer gently for four hours, ensuring it does not stop boiling.

7. 7

   When tender, put between two dishes with a weight on top, and when cold, remove cloth and tape.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 31. The excerpt below is the record exactly as published.

Collared Pig's Face. (A breakfast or luncheon dish.) You need one pig's face; salt. For brine, i gallon of spring Pork ^ 45 water, i lb. of common salt, Yt, handful of chopped juniper berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, % oz. of saltpeter. For forcemeat, ^ lb. of ham, Yo, lb. of bacon, i teaspoonful of mixed spices, pepper to taste, Ya- ^t). of lard, i tablespoonful of minced parsley, 6 young onions

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