Wild Boar's Head

Ingredients

• a boar's head
• the white part of the flesh of four young rabbits
• an equal weight of tongue
• an equal weight of tongue, boiled fat bacon
• an equal weight of peeled truffles
• four pounds of veal
• four pounds of fat bacon
• mixed spices upon it without salt
• a bottle of madeira or sherry
• a little lard mixed with some very clean soot

Method

1. 1

   Remove hair, snout, and bones from the boar's head, sprinkle with salt, and pickle for 3-4 hours.

2. 2

   Mix diced rabbit, tongue, bacon, and truffles.

3. 3

   Make forcemeat from remaining rabbit, veal, and bacon.

4. 4

   Drain the head, cover with forcemeat, shape, and wrap in cloth.

5. 5

   Stew in stock with Madeira until done.

6. 6

   Cool, bind with tape, and roast briefly.

7. 7

   Decorate with lard and serve.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2284. The excerpt below is the record exactly as published.

Wild Boar's Head..— Under the Nor- man kings the wild boar's head was considered a noble dish, worthy of the sovereign's table. This, we arc told, was brought to the king's table with the trumpeters sounding their trumpets before it in procession. " For," says HoUnshed, " upon the day of coronation (of young Henry) King Henry II., his father, served him at table, bringing up the bore's head with trumpets afore it, according to the ancient manner." Wild Boar's Head (superlative re- cipe).— Remove the hair, snout, and bones from a boar's head, and take off the ears. Sprinkle a little salt upon it, and put it into a meat pickle for three or four hours. Meantime, take the white part of the flesh of four young rabbits, and an equal weight of tongue, boiled fat bacon, and peeled truffles. Cut all into one- inch dice, and mix thoroughlj-. Take the remainder of the rabbit flesh free from skin and gristle, and make forcemeat of it, by chop- ping it up with four pounds of veal and four pounds of fat bacon, and seasoning it rather highly. Drain the head, wipe it with a soft cloth, sprinkle mixed spices upon it without salt, and cover with layers of forcemeat, intermixed with the truffles, rabbit, &c. Form the head into shape, wrap it in a cloth, and put it into a stewpan. Pour over it sovde good nicely-flavoured stock to which a bottle of madeira or sherrj' has been added, and let it stew gently till done enough. Take it up, drain it, remove the cloth, wrap the head in a fresh cloth, and, beginning at the snout, bind it round and round with tape. Leave it until quite cold, remove the tape and the cloth, put it in the oven for a minute, and wipe the fat from the surface. Trim the back part of the head neatly. Fasten the ears in their places with small skewers ; they should, mean- time, have been boiled separately, but not long enough to cause them to lose their shape. Hide the .skewers with lard and mutton suet, and rub the head aU over till it is black and shiny with a little lard mixed with some verj' clean soo

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