Pig's Head, Roast

Ingredients

• Take up a pig's head which has been already boiled
• some sage-leaves, finely powdered
• a little pepper
• a little salt
• a good gravy poured over it
• send apple sauce to table in a tureen

Method

1. 1

   Boil the pig's head until tender, shape it, and skewer it.

2. 2

   Sprinkle with sage, pepper, and salt, then roast before a clear fire, basting well.

3. 3

   Serve with gravy and apple sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1190. The excerpt below is the record exactly as published.

Pig's Head, Roast.— Take up a pig's head which has been already boiled until it is sufficiently tender to take out the bones. Shape it neatly, and skewer it firmly. Sprinkle over it some sage-leaves, finely powdered, and a little pepper and salt, and hang it before a clear fire. Baste it well whilst it is roasting. Serve on a hot dish, with a good gravy poured over it, and send apple sauce to table in a tureen. Time to roast, half an hour. Pig's Head, Scrapple of (an American dishj. — Scald and clean a pig's head, and remove the hair, the snout, the ears, and the brain. Put it on the fire in four quarts of cold water, and bring it slowly to the boil. Skim carefully, season the liquid rather highly with salt and cayenne, and add half a dozen sage- leaves, chopped small. Let the head simmer gently for two hours, then take out the bones, mince the flesh finely, and put it back into the liquid. Stir in as much sifted corn-meal as will thicken the liquid, and simmer two hours longer, until it is of the consistency of thick porridge. Pour it into deep jars, and set in a cool place. ^\Tien scrapple of pig's head is to be eaten, cut it into slices, and fry these in hot fat for break- fast. Time, ten minutes to fry the slices. Probable cost of head, 8d. per pound. Suffi- cient for three or four good-sized jars. Pig's Kidneys. — Pig's kidneys may be broiled, fried, or stewed, in the same way as mutton kidneys. The skirts may be cooked with the kidneys. Cut them, lengthwise, into slices a quarter of an inch thick, season with salt and cayenne, and sprinkle over them a dessert-spoonful of finely-powdered herbs, of which two-thirds should be parsley, and one- third chives. Fry them for five or six minutes in two ounces of hot butter, and when nicely browned, stir a dessert-spoonful of flour in amongst them, and add, very gradually, a quarter of a pint of good gravy, and a table- .spoonful of ketchup. When on the point of boiling, take out the meat, put it on a hot dish, let the sauce remain on the fire for one minute, and pour it boiling over the kidneys. Garnish with toasted sippets. A glassful of light wine may be added to the sauce sr not. Time, a quarter of an hour. Probable cost, Is. Suffi- cient for two or three persons. Pig's Kidneys, Broiled.— Split the kidneys lengthwise from the rounded part, without separating them entirely. Peel off the skin, and pass a wooden or metal skewer through them to keep them flat. Sprinkle a little pepper, salt, and powdered sage over them, oil them slightly, and broO. them over a clear fire, the hollo^\ sidu first, so that the gravy may be kept in when they are turned. Serve on a hot dish, either with or without maitre d'hotel sauce in a tureen. Time to broil the kidneys, four minutes each side. Probable cost, 6d. to 8d. each. Sufficient for two persons. Pig's Kidneys, Pried. — Peel the kidneys, cut them into slices, dip them in clarified butter, and afterwards into a mixture, made of two finely-minced shallots, two table- spoonfuls of chopped parsley, a pinch of powdered thjTne, and a little pepper and salt. Fry them in an ounce of butter until thej' are lightly browned, put them into a hot. dish, and mix with the butter two table-spoonfuls of thick brown gravy and two table-spoonfuls of claret. Boil the sauce, pour it over the kidneys, and serve hot. If no sauce is at hand, take the kidneys uj), mix a tea-spoonful of flour smoothly mth the butter in the pan, and add a wine-glassful of boiling water, a dessert-spoon- ful of mushroom-ketchup, a little salt

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