Pig's Head (Roast)

Ingredients

• Pig's head
• some powdered sage leaves
• pepper
• salt
• a good gravy
• apple sauce

Method

1. 1

   Boil until the flesh is sufficiently tender to allow of the bones being taken out.

2. 2

   After removing these, shape the head neatly and skewer it together firmly; next mix some powdered sage leaves with pepper and salt, and sprinkle the mixture over it.

3. 3

   Hang it on a spit and roast it before a clear fire for half an hour, basting it well with seasoning.

4. 4

   Serve on a hot dish, with a good gravy poured over it, and accompanied with apple sauce.

As published

This recipe was extracted from Recipes for the million (1891), page 171. The excerpt below is the record exactly as published.

PIG’S HEAD (ROAST). — Boil until the flesh is sufficiently Sender to allow of the bones being taken out. After removing these, shape 21 154 the head neatly and skewer it together firmly ; next mix some powdered sage leaves with pepper and salt, and sprinkle the mixture over it. Hang it on a spit and roast it before a clear fire for half an hour, basting it well with seasoning. Serve on a hot dish, with a good gravy poured over it, and accompanied with apple sauce

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