Collared Pig's Head

Ingredients

• a pig's head
• one pound of common salt
• a quarter of an ounce of saltpetre

Method

1. 1

   Scald and clean the pig's head, soak in cold water for 12 hours.

2. 2

   Drain, sprinkle with salt and saltpetre, baste daily for 5 days.

3. 3

   Simmer until bones can be drawn out, roll tightly, and bind.

4. 4

   Cool and serve.

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, and turn and baste it every day for five or six days. Drain it, put it into a sauce- pan, cover with cold water, and put it on the fire, skim the liquid carefully, and simmer the head gently for two hours from the time when the water boils. Send it to table with peas pudding, and boiled greens. The liquor in which the head was boiled may be converted into excellent pea-soup. Probable cost, 8d. per pound. Sufficient for eight or nine persons. Pig's Head, Collared. — Scald and clean a pig's head, and remove the hair, the snout, the eyes, and the brain. Let it soak in, cold water for twelve hours, drain it, and* sprinkle over it one pound of common salt mixed with a quarter of an ounce of saltpetre

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