Pig's Head with Sauce Poivrade

Ingredients

• a pig's head
• an onion
• three bay-leaves
• three branches of thyme
• three cloves
• three pepper-corns
• a pinch of pepper
• two parsley-roots
• two claret-glasses of vinegar
• a carrot

Method

1. 1

   Cut meat from pig's head into pieces, soak with onion, bay leaves, thyme, cloves, peppercorns, pepper, parsley roots, and vinegar for 24 hours.

2. 2

   Boil in water with carrot for two hours, drain, and serve with Sauce Poivrade.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 41. The excerpt below is the record exactly as published.

a pinch of pepper, a little nutmeg, a pinch of sage, a shallot and a teaspoonful of parsley, both chopped fine ; mix all well together, and put this farce in the thin skin used for enveloping sausages, by means of a ENTREES. 93 funnel ; tie all together securely in several places, and broil them a fine light color, and serve. Flat sausages are prepared in the same manner. 251. Spare-Ribs, Apple Sauce. Take eight ribs of fresh pork, put them in a pan, with a pinch of salt sprinkled on top, and some melted butter ; send to the oven for an hour, or until well colored. Pare a dozen apples, put them in a saucepan with two ounces of sugar, a little nutmeg, a very little cin- namon, the juice of a lemon, and a little water. Put your apples through a sieve, and serve, when very cold, with your roast. 252. Pork Chops, Sauce Robert. Take eight pork chops, put them in a frying-pan in which you have melted an ounce of butter, sprinkle them with a little salt and pepper, a very little nutmeg, a pinch of allspice, and color them on both sides on a quick fire ; serve them on a dish with a sauce Robert (Art. 92), Italian sauce (Art. 93), sauce ravigote hot (Art. no), sauce piquante (Art. 86), or tomato sauce (Art. 90). 253. Broiled Pork Chops. Proceed as for broiled mutton chops (Art. 232), and serve with any of the above sauces. 254. Pork Chops a l'lndienne. Fry as for pork chops, sauce Robert (Art. 252), and drain off the grease. In a saucepan put half a pint of Span- ish sauce (Art. 80) and a teaspoonful of curry ; add your chops, simmer gently for about ten minutes, and serve them with the sauce around them, and boiled rice in the center. 94 FRENCH DISHES. 255- Pig's Head, Sauce Poivrade. Cut the meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours ; then put them in a saucepan with enough water to cover them, a carrot

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