Pig's Cheek, Pickled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for eight or ten persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, Pickled.— Split open a pig's head, take out the brains, cut out the snout, and chop off the upper bone, to make the cheeks a good shape. Rub the cheeks with salt, and let them lie for two or three days. Put a handful of common salt, half a pound of bay salt, half an ounce of saltpetre, four ounces of moist sugar, and a pennyworth of cochineal, PIG ( 554 ) PIG in a pint of strong ale
Cook this with the app: pantry check, scaling, and the assistant.