Pig's Head, Piquant

Ingredients

• Take a fresk pig's head
• a dessert-spoonful of common salt
• half a dozen cloves
• one or two bay-leaves
• a salt-spoonful of peppercorns
• a salt-spoonful of bruised juniper-berries
• two sliced onions
• half a lemon, thinly sliced
• Pour half a pint of vinegar
• add a cupful of water

Method

1. 1

   Singe and clean the pig's head.

2. 2

   Lay it in a pickling-pan with salt, cloves, bay leaves, peppercorns, juniper-berries, onions, and lemon.

3. 3

   Pour vinegar over it and let it marinate for five days, turning daily.

4. 4

   Drain, dry, brush with clarified butter, and brown in a stewpan.

5. 5

   Add marinade and water, cover, and steam for 1.5 hours, basting occasionally.

6. 6

   Serve with strained sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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, Piquant.— Take a fresk pig's head. Singe and clean it carefully. Lay it in a pickhng-pan, with a dessert-spoonful of common salt, half a dozen cloves, one or two bay-leaves, a salt-spoonful of peppercorns, a salt-spoonful of bruised juniper-berries, two sliced onions, and half a lemon, thinly sliced. Pour half a pint of vinegar over the whole, let it lie for five days, turning and basting the head and rubbing in the spices at least once each day. Take it up, drain and dry it, brush it over with clarified butter, and place it in a stewpan over a moderate fire until it is lightly browned all over. Pour in the marinade, leaving out most of the lemon, and add a cupful of water

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