Collared Head

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For preparing the head
For pickle (optional)
Instructions (22)
  1. Scour the head and ears nicely.
  2. Take off the hair and snout.
  3. Take out the eyes and the brain.
  4. Lay it in water one night.
  5. Then drain and salt it extremely well with common salt and saltpetre.
  6. Let it lie five days.
  7. Boil it enough to remove the bones.
  8. Lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size.
  9. Sprinkle it well with salt and white pepper.
  10. Roll it with the ears.
  11. If you approve, put the pig’s feet round the outside when boned; or the thin parts of two cowheels.
  12. Bind it in a cloth and with a broad tape.
  13. Boil it till quite tender.
  14. Then put a good weight upon it.
  15. Do not remove the covering till cold.
For Brawn Variation
  1. If you choose it to be more like brawn, salt it longer.
  2. Let the proportion of saltpetre be greater.
  3. Put in some pieces of lean pork.
  4. Then cover with cowheel, to look like the horn.
To Keep
  1. This may be kept in or out of pickle of salt, and water boiled, with vinegar.
  2. It is a very convenient thing to have in the house.
If Likely to Spoil
  1. Slice and fry it with or without butter.
Original Text
Collared Head. Scour the head and ears nicely: take off the hair and snout, and take out the eyes and the brain: lay it in water one night; then drain and salt it extremely well with common salt and saltpetre, and let it lie five days. Boil it enough to remove the bones, then lay it on a dresser, turning the thick end of one side of the head towards the thin end of the other, to make the roll of equal size, sprinkle it well with salt and white pepper, and roll it with the ears; and if you approve, put the pig’s feet round the outside when boned; or the thin parts of two cowheels. Bind it in a cloth and with a broad tape, and boil it till quite tender; then put a good weight upon it, and do not remove the covering till cold. If you choose it to be more like brawn, salt it longer, and let the proportion of saltpetre be greater, putting in some pieces of lean pork, and then cover it with cowheel, to look like the horn. This may be kept in or out of pickle of salt, and water boiled, with vinegar; and is a very convenient thing to have in the house. If likely to spoil, slice and fry it with or without butter.
Notes
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