Stuffed Hog's Head

Ingredients

• 1 hog's head with ears
• 2 small onions
• 1/2 of a celery root
• 6 whole peppers
• 1/2 pt. of wine vinegar
• 7 qts. of water for cooking
• 4 cloves
• 1 carrot
• 2 bay-leaves
• 1 lb. chopped lean pork
• 1 lb. chopped lean veal
• 3 eggs
• Juice of 1/4 lemon
• 1 tsp. of grated onion
• 1/4 lb. butter
• 1 pinch of nutmeg
• 2 soaked rolls
• 1 lb. boiled beef tongue
• 1/2 lb. truffles, cut in small pieces
• 1/2 lb. of boiled veal
• 1/2 lb. bacon
• 1/2 lb. cooked pork
• 1 white cloth to tie up

Method

1. 1

   The head is cleaned well and split open lengthwise without cutting the skin.

2. 2

   The bones are all taken out and the inside of the head is salted and peppered.

3. 3

   The bones are split and put over the fire with the 7 qts. of water, the carrot, onion, celery, vinegar, cloves, and bay-leaf.

4. 4

   For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, 1/4 lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and put the stuffing into the head, 1 inch thick, then make a layer of boiled tongue (1/4 inch slices), pork and veal.

5. 5

   Then a thin layer of truffles.

6. 6

   Repeat this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before the throat opening and sew it on.

7. 7

   Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones.

8. 8

   After it is done, leave it in the bouillon and cool it off; when it is nearly cold, place it on a board and weight it down.

9. 9

   When it is cold, cut off the cloth and pick out all threads.

10. 10

    Cut off a slice from the head so you can see the stuffing.

11. 11

    Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around the head, green lettuce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 39. The excerpt below is the record exactly as published.

STUFFED HOG'S HEAD. Quantity for 10 Persons. 1 hog's head with ears 2 small onions Salt % of a celery root 6 whole peppers % pt. of wine vinegar 7 qts. of water for cooking 4 cloves 1 carrot 2 bay-leaves The Stuffing. 1 lb. chopped lean pork 3 eggs 1 lb. chopped lean veal Juice of % lemon Salt, pepper ' 1 tsp. of grated onion % lb. butter 1 pinch of nutmeg. 2 soaked rolls Extra. 1 lb. boiled beef tongue Vs lb. truffles, cut in small pieces % lb. of boiled veal Vz lb. bacon % lb. cooked pork 1 white cloth to tie up

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