Pig's Head, Moulded
From Cassell's dictionary of cookery, 1892
Serves 10
Use any remains of dressed poultry, tongue, or meat.
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 1189. The excerpt below is the record exactly as published.
Pig's Head, Moulded.— Lay the head and feet of a pig, and two calf's feet, all pro- perly cleansed, into a stewpan, A\'ith an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, and as much water as will barely cover the whole
Cook this with the app: pantry check, scaling, and the assistant.