Pig's Head, Collared. — Scald and
clean a pig's head, and remove the hair, the
snout, the eyes, and the brain. Let it soak in,
cold water for twelve hours, drain it, and*
sprinkle over it one pound of common salt
mixed with a quarter of an ounce of saltpetre✪ Collared Pig's Head,
and turn and baste it every day for five days.
Wash it, put it into a saucepan half filled with
cold water, bring it to the boil, and skim care-
fully, then simmer gently until the bones can be
easily drawn out. SpHt the head open, season
rather highly -wdth black and Jamaica pepper
and salt, and roll it eventy by laying the thick
part of one cheek to the thin part of the other.
Put the head into a cloth, and bind securely,
and as lightly as possible, with broad tape.
Place it in a stewpan, cover with stock or
water, and let it simmer gently until done
enough. Lay it between two dishes, place a.
heavy weight upon it, and let it remain until
cold; then tui-n it out of the cloth, and send
to table on a neatly-folded napkin. The feet
of the pig may be used as well as the head, or
one cheek only with a couple of cow-heels.
If it is wished that the pig's head should be
collared like brawn, use a larger proportion of
saltpetre than is directed above, put in wdth the-
cheeks some pieces of lean pork, and cover the
whole with cow-heel. The collared head may,
if liked, be kept in a pickle, ma,de of the liquid
in which it was boiled, salted, and mixed with
vinegar. This pickle should be boiled fre-
quently. Time to boil, two hours or more the
first time, two hours the second. Probable
cost, 8d. per pound. Sufficient for a breakfast,
luncheon, or supper dish.
Pig's Head, Collared (a German recipe).
— Take a freshly-killed pig's head, and split
it open lengthways. Singe and cleanse it care-
fully, and take out the brains. Bone it, without
injuring the outer skin, and spread it open, skin
downwards, upon a table. Sprinkle salt and
pepper upon it, and spread evenly and thickly
over it a suitable forcemeat. If preferred,,
minced liver can be substituted for the pork,
and a few bread-crumbs can be added. Lay
on the forcemeat the tongue of the pig, cut into
neat slices, and some strips of lean pork, and
between these half a dozen strips of bacon and
five or six sliced pickled gherkins, and if there is
room, two sliced kidneys, with some slices of veal.
Cover these with another layer of forcemeat,
lay the head upon the top, press the two parts
closely, and sew them together securely with
soft cotton. Tie the head in a bladder that has-
been soaked in three or iour waters, and put it
into a stevs^an, with the bones and trimmings
of the head, two calf's feet, and as much cold
water as will cover it. Add three or four sticks
of celerj% half a dozen shallots, two bay-leaves,
a sprig of parsley, a sprig of thjTue, five or six
crushed cloves, and a quarter of a pint of
vinegar. Let the water come to a boil, then
skim it carefully, and let it simmer gently,
until a skewer will pierce the head easily.
Leave it in the liquid until it is half cold, then.
PIG
(557)
PIG
✪ Pig's Head, Collared (a German recipe)
Page 1187 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Pig's Head, Collared. — Scald and
clean a pig's head, and remove the hair, the
snout, the eyes, and the brain. Let it soak in,
cold water for twelve hours, drain it, and*
sprinkle over it one pound of common salt
mixed with a quarter of an ounce of saltpetre,
and turn and baste it every day for five days.
Wash it, put it into a saucepan half filled with
cold water, bring it to the boil, and skim care-
fully, then simmer gently until the bones can be
easily drawn out. SpHt the head open, season
rather highly -wdth black and Jamaica pepper
and salt, and roll it eventy by laying the thick
part of one cheek to the thin part of the other.
Put the head into a cloth, and bind securely,
and as lightly as possible, with broad tape.
Place it in a stewpan, cover with stock or
water, and let it simmer gently until done
enough. Lay it between two dishes, place a.
heavy weight upon it, and let it remain until
cold; then tui-n it out of the cloth, and send
to table on a neatly-folded napkin. The feet
of the pig may be used as well as the head, or
one cheek only with a couple of cow-heels.
If it is wished that the pig's head should be
collared like brawn, use a larger proportion of
saltpetre than is directed above, put in wdth the-
cheeks some pieces of lean pork, and cover the
whole with cow-heel. The collared head may,
if liked, be kept in a pickle, ma,de of the liquid
in which it was boiled, salted, and mixed with
vinegar. This pickle should be boiled fre-
quently. Time to boil, two hours or more the
first time, two hours the second. Probable
cost, 8d. per pound. Sufficient for a breakfast,
luncheon, or supper dish.
Pig's Head, Collared (a German recipe).
— Take a freshly-killed pig's head, and split
it open lengthways. Singe and cleanse it care-
fully, and take out the brains. Bone it, without
injuring the outer skin, and spread it open, skin
downwards, upon a table. Sprinkle salt and
pepper upon it, and spread evenly and thickly
over it a suitable forcemeat. If preferred,,
minced liver can be substituted for the pork,
and a few bread-crumbs can be added. Lay
on the forcemeat the tongue of the pig, cut into
neat slices, and some strips of lean pork, and
between these half a dozen strips of bacon and
five or six sliced pickled gherkins, and if there is
room, two sliced kidneys, with some slices of veal.
Cover these with another layer of forcemeat,
lay the head upon the top, press the two parts
closely, and sew them together securely with
soft cotton. Tie the head in a bladder that has-
been soaked in three or iour waters, and put it
into a stevs^an, with the bones and trimmings
of the head, two calf's feet, and as much cold
water as will cover it. Add three or four sticks
of celerj% half a dozen shallots, two bay-leaves,
a sprig of parsley, a sprig of thjTue, five or six
crushed cloves, and a quarter of a pint of
vinegar. Let the water come to a boil, then
skim it carefully, and let it simmer gently,
until a skewer will pierce the head easily.
Leave it in the liquid until it is half cold, then.
PIG
(557)
PIG