Wild Boar's Head

Ingredients

• If you are out of wild boars, tame pig's-head will do quite as well
• leave it in salt for four days
• put it into a marinade or mild pickle for three days
• stuff with a forcemeat
• moisten liberally with vinegar and water

Method

1. 1

   Bone and split the head, salt for four days, soak in cold water, marinate, stuff with forcemeat, sew up, tie, wrap in cloth, braise for five hours, cool, glaze, and serve with aspic jelly.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 132. The excerpt below is the record exactly as published.

Wild Boar's Head. If you are out of wild boars, tame pig's-head will do quite as well. Cut the head, with the neck, as long as possible ; when it is clean, bone it and split it underneath ; leave it in salt for four days ; after which drain it, steep it in cold water, and put it into a marinade or mild pickle of vegetables, spices, and any cheap red wine, for three da3-s longer. Then drain the head, which stuff Avith a forcemeat of fat bacon, sausage-meat, pounded spices, and cooked line herbs ; when this is done, sew it up ; close the opening of the neck with a large piece of fresh pork rind ; tie the head with string to give it the right form ; wrap it up tightly in a cloth, keeping the ears upright ; wall it up with three thin pieces of wood, one underneath and two on the sides, so as to keep it straight ; then place it in a braising-pan ; moisten liberally with vinegar and water

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