Pig’s Head, Collared

Ingredients

• Take a salted pig’s head
• the tongue
• cold water
• an onion stuck with cloves
• a bunch of herbs
• a few pieces of carrot
• and turnip

Method

1. 1

   Wash the head, simmer in cold water for 2 hours with onion, herbs, carrot, and turnip.

2. 2

   Cool, skin the tongue, and cut it into slices.

3. 3

   Bone the head, season, and layer tongue on one half, cover with the other half, tie, and cook again for 2 hours.

4. 4

   Press until cold and slice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 391. The excerpt below is the record exactly as published.

Pig’s Head, Collared Take a salted pig’s head, wash it well in cold water, and put it with the tongue into a large sauce- pan with cold water to cover it. Bring slowly to the boil, skim well, and then simmer slowly for 2 hours. If liked, an onion stuck with cloves, a bunch of herbs, and a few pieces of carrot and turnip

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