Pig's Head Filled

Ingredients

• Gut a well-cleaned pig's head
• fill it with veal or sausage forcemeat
• some strips of beef tongue
• strips of larding pork
• slices of truffles
• mushrooms (if handy)
• pieces of roasted pork or veal
• some pickles cut into strips
• 4 calf's feet
• 2 onions
• 2 bay leaves
• a bunch of thyme
• Vi dozen cloves
• 1 dozen peppers
• 1 quart vinegar

Method

1. 1

   Gut the pig's head, season, and fill with forcemeat and other ingredients.

2. 2

   Sew it up, wrap in cloth, and boil with calf's feet and bones for 3 hours.

3. 3

   Let it cool in the liquor, then prepare for serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 232. The excerpt below is the record exactly as published.

Pig's Head^ Filled. — Gut a well-cleaned pig's head open on the under side, remove the bones without tearing the skin, spread it out on the table, season it inside and outside with salt and pep- per, and fill it with veal or sausage forcemeat (see Forcemeat) ; put in first a layer of forcemeat, lay on this some strips of beef tongue and of larding pork, some slices of trufiles, and mushrooms (if handy), some pieces of roasted pork or veal, and some pickles cut into strips ; cover with forcemeat, and again lay the tongue and other ingredients over, and so on, until the head is filled. Sew it up, and cover the opening with a piece of skin cut from fresh pork, sewing it all around with thread. Wrap the head in a cloth, and bind or sew it firmly, then put into a large kettle with 4 calf s feet and the cracked bones from the head ; cover with cold water, add salt, 2 onions, 2 bay leaves, a bunch of thyme, Vi dozen cloves, 1 dozen peppers, and 1 quart vinegar

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