Cut and trim the cutlets and fry them in a sautd-pan
with clarified butter over a brisk fire ; season with salt and
pepper to taste, and when they are of a nice amber colour
dish them up nicely in a circular form, add to the gravy
in which the cutlets were cooked a glass of white wine,
half a pint of Espagnole sauce (No. 1 5 1 ), a teaspoonf ul each
of blanched chopped parsley and fennel ; reduce the sauce
on a brisk fire for about five minutes ; pour it over the
cutlets, and serve.
PRACTICAL HOUSEHOLD COOKERY. 281
Boar's legs are cooked in the same style as legs of pork,
but when about to be marinaded, add a gill of vinegar to
the marinade.
576. BOAR'S HEAD STUFFED.
Singe and clean the head most carefully, and bone it,
beginning under the throat, taking care not to cut the
skin on the top when the knife passes over the bony part
of the head ; remove all the fatty and sinewy parts from
inside the head, and spread it out on a large dish and rub
it well with a mixture of four pounds of salt, four ounces
of saltpetre, and four ounces of moist sugar. When well
rubbed all over, let it remain spread on the mixture ; cover
the meat with two bay-leaves, a few sprigs each of thyme,
sweet -basil, and parsley, one dozen cloves, and the slices
of two onions, and put the dish in a cool place. Two days
afterwards give it a second rubbing; spread the head on
the opposite side; replace the aromatic herbs on the top,
and let it remain thus for five or six days longer, taking
care however, to turn the head over the brine every day
during that time. To dress the head, take it out of the
brine and wipe it well with a doth before laying it on the
table.
Chop up two pounds of lean veal free from skin and
gristle, and one pound of fat bacon ; pound these together
in the mortar, or pass it through the sausage-machine;
season it well with salt, pepper, and nutmeg, and put it
on a dish apart. Cut a cured and cooked ox- tongue, two
pounds of lean pork, two pounds of fat bacon, or the same
quantity of calfs udder boiled in broth, and two pounds
of peeled truffles✪ Boar's Head Stuffed, all cut in irregular shapes, but not larger
than inch dice ; mix them, and then with the pounded meat
make a layer on the inside of the head about an inch thick ;
282 PRACTICAL HOUSEHOLD COOKERY.
put a layer of the mixed dice of tongue &e. over this, with
a few pistachio kernels, the skin of which must have heen
previously removed by scalding ; cover these with a layer
of meat, and proceed with the dice and pistachios alter-
nately till the whole mixture is used. When the head is
sufficiently filled, the two sides should be turned over and
sewn up with a small trussing-needle and twine, so as to
thoroughly secure the stuffing. The head must be wrapped
in a strong and well-spread buttered cloth and bound round
very tightly with tape an inch and a half wide, so as to
preserve its original form. Place it in a large pan with
any game carcasses or trimmings of meat there may be
at hand, and four cow-heels, also a " bouquet garni," four
carrots, four onions, with a clove stuck in each, a little
ginger, salt, and pepper, a bottle of white wine, a ^ill of
brandy, and as much stock as will be required to cover the
head well ; then boil it, and simmer gently, with the lid on,
for at least five hours ; after which ascertain if it is properly
done by inserting a trussing-needle. If the needle does
not go in easily, continue the simmering for a quarter op
half an hour longer. Then remove the pan, and leave
the head to cool in its own liquor. Before the broth is
cold however, the head must be taken out. See if it has
shrunk in the cloth ; if so it must be carefully tightened
so as preserve its shape, and then put back into its broth
to complete the cooling.
Page 122 · 1 recipe record on this page
Presented as published in 1891. 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
Cut and trim the cutlets and fry them in a sautd-pan with clarified butter over a brisk fire ; season with salt and pepper to taste, and when they are of a nice amber colour dish them up nicely in a circular form, add to the gravy in which the cutlets were cooked a glass of white wine, half a pint of Espagnole sauce (No. 1 5 1 ), a teaspoonful each of blanched chopped parsley and fennel ; reduce the sauce on a brisk fire for about five minutes ; pour it over the cutlets, and serve.
Boar's legs are cooked in the same style as legs of pork, but when about to be marinaded, add a gill of vinegar to the marinade.
576. BOAR'S HEAD STUFFED.
Singe and clean the head most carefully, and bone it, beginning under the throat, taking care not to cut the skin on the top when the knife passes over the bony part of the head ; remove all the fatty and sinewy parts from inside the head, and spread it out on a large dish and rub it well with a mixture of four pounds of salt, four ounces of saltpetre, and four ounces of moist sugar. When well rubbed all over, let it remain spread on the mixture ; cover the meat with two bay-leaves, a few sprigs each of thyme, sweet -basil, and parsley, one dozen cloves, and the slices of two onions, and put the dish in a cool place. Two days afterwards give it a second rubbing; spread the head on the opposite side; replace the aromatic herbs on the top, and let it remain thus for five or six days longer, taking care however, to turn the head over the brine every day during that time. To dress the head, take it out of the brine and wipe it well with a doth before laying it on the table.
Chop up two pounds of lean veal free from skin and gristle, and one pound of fat bacon ; pound these together in the mortar, or pass it through the sausage-machine; season it well with salt, pepper, and nutmeg, and put it on a dish apart. Cut a cured and cooked ox- tongue, two pounds of lean pork, two pounds of fat bacon, or the same quantity of calfs udder boiled in broth, and two pounds of peeled truffles, all cut in irregular shapes, but not larger than inch dice ; mix them, and then with the pounded meat make a layer on the inside of the head about an inch thick ;
put a layer of the mixed dice of tongue &e. over this, with a few pistachio kernels, the skin of which must have heen previously removed by scalding ; cover these with a layer of meat, and proceed with the dice and pistachios alternately till the whole mixture is used. When the head is sufficiently filled, the two sides should be turned over and sewn up with a small trussing-needle and twine, so as to thoroughly secure the stuffing. The head must be wrapped in a strong and well-spread buttered cloth and bound round very tightly with tape an inch and a half wide, so as to preserve its original form. Place it in a large pan with any game carcasses or trimmings of meat there may be at hand, and four cow-heels, also a " bouquet garni," four carrots, four onions, with a clove stuck in each, a little ginger, salt, and pepper, a bottle of white wine, a ^ill of brandy, and as much stock as will be required to cover the head well ; then boil it, and simmer gently, with the lid on, for at least five hours ; after which ascertain if it is properly done by inserting a trussing-needle. If the needle does not go in easily, continue the simmering for a quarter op half an hour longer. Then remove the pan, and leave the head to cool in its own liquor. Before the broth is cold however, the head must be taken out. See if it has shrunk in the cloth ; if so it must be carefully tightened so as preserve its shape, and then put back into its broth to complete the cooling.
Records on this page
Boar's Head Stuffed