Cassell's dictionary of cookery

Take the head and feet of a fully-grown porker, and cleanse them thoroughly. Prepare them, by splitting open the head, cutting off the ears and snout, removing the brains and eyes, scraping the feet, and, if necessary, singeing the coverings of the toes until they are loose, and can be taken off; then sprinkle salt freely over the head, feet, and ears, and leave them to drain for twenty-four hours. At the end of that time wipe them all dry, put them into a deep pan, and rub into them an ounce and a half of powdered saltpetre, mi.xed with half a pound of moist sugar ; and add, in a few hours, half a pound of common salt. The following day pour a cupful of strong vinegar over them, and turn and baste them every day for a week. Wash them in one or two waters, and put them into a stewpan, with as much lukewarm water as will cover them, and let them simmer until tender, so that the bones can be easily drawn out from both the head and feet. Cut the gristle from the thick part of the ears. Wipe the meat, lay it on a flat board, and season it equally in every part with a mixture made of a tea-spoonful and a half of powdered mace, mixed with a large nutmeg, grated, a saltspoonful of powdered cloves, and a salt-spoonful of cayenne pepper. Put one cheek, skin downwards, upon a board, lay the feet and ears upon it and on the top of the other cheek, and make it as even as possible, by laying the thick part of one cheek upon the thin part of the other. Roll it as tightly as possible, and bind securely with pieces of broad tape. Fasten a cloth over the meat, and sew it up at both ends. Lay it in a stewpan, and put with it the bones and trimmings of the head and feet, two onions, two carrots, a bunch of parsley, a sprig of thyme, a bay-leaf, two or thi-ee sticks of celery, and a tea-spoonful of peppercorns. Simmer all gently together for two hours, then lift the stewpan off the fire, and leave the meat in it undisturbed until the liquid is half cold. Take off the cloth, put the brawn between two dishes, place a weight upon these, and let the brawn lie until it is cold and stiff. Then, and not before, remove the tapes, and serve as required. The brawn should be cut in thin slices, and will be found excellent for breakfast, supper, or luncheon. If liked, the feet can be omitted, and the head only used. Time, two hours and a half to three hours to boil plainly ; two hours to boil after being rolled. Sufficient for a breakfast or supper dish. Pig's Head, Boiled.— Take, a pig's head which has been salted by the butcher, or if more convenient, pickle it at home. To do this, scald and cleanse it thoroughly. Remove the hair, the snout, the eyes, and the brain. Soak it for twenty-four hours, then cover it with one pound of common salt mixed with an ounce of saltpetre, and turn and baste it every day for five or six days. Drain it, put it into a saucepan, cover with cold water, and put it on the fire, skim the liquid carefully, and simmer the head gently for two hours from the time when the water boils. Send it to table with peas pudding, and boiled greens. The liquor in which the head was boiled may be converted into excellent pea-soup. Probable cost, 8d. per pound. Sufficient for eight or nine persons.