Pig's Cheek, M. Soyer's Mode of Dressing

Ingredients

• a nicely-pickled pigs cheek
• half a pint of good split peas
• an ounce of butter
• four well-beaten eggs
• a little pepper
• a little salt

Method

1. 1

   Boil the pig's cheek gently until tender.

2. 2

   Tie the split peas in a cloth, boil for an hour, then pass through a sieve.

3. 3

   Mix the pulp with pepper, salt, butter, and eggs.

4. 4

   Stir over the fire until the eggs begin to set, spread on the cheek, brush with beaten egg, sprinkle with bread raspings, and bake in the oven for a few minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1181. The excerpt below is the record exactly as published.

Pig's Cheek, M. Soyer's Mode of Dressing. — Take a nicely-pickled pigs cheek. Let it boil gently until it is quite tender. Tie haK a pint of good split peas loosely in a cloth, put them into boiling water, and boil them for an hour ; then take them out, pass them through a hair sieve, and mix with the pulp a little pepper and salt, an ounce of butter, and four well-beaten eggs

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