To make excellent meat of a Hog’s 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 (14)
For the hog's head
For optional additions
For the pickle
Instructions (22)
  1. Split the head.
  2. Take out the brains.
  3. Cut off the ears.
  4. Sprinkle the head with common salt for a day.
  5. Drain the head.
  6. Salt it well with common salt and saltpetre for three days.
  7. Lay salt and head into a small quantity of water for two days.
  8. Wash the head.
  9. Boil the head till all the bones will come out.
  10. Remove the bones.
  11. Chop the head as quick as possible.
  12. Skin the tongue.
  13. Take the skin carefully off the head.
  14. Put the skin under and over the chopped head.
  15. Season with pepper, salt, a little mace or Jamaicas.
  16. Put the skin into a small pan.
  17. Press the cut head into the pan.
  18. Put the other skin over the pressed head.
  19. Press it down.
  20. When cold, it will turn out and make a kind of brawn.
  21. If too fat, you may put a few bits of lean pork to go through the same process.
  22. Add salt and vinegar, and boil with some of the liquor for a pickle to keep it.
Original Text
To make excellent meat of a Hog’s Head. Split the head, take out the brains, cut off the ears, and sprinkle it with common salt for a day; then drain. Salt it well with common salt and saltpetre three days; then lay salt and head into water (a small quantity) for two days. Wash it, and boil it till all the bones will come out: remove them, and chop the head as quick as possible; having skinned the tongue, and taken the skin carefully off the head, to put under and over. Season with pepper, salt, a little mace or Jamaicas. Put the skin into a small pan: press the cut head in, and put the other skin over: press it down. When cold, it will turn out and make a kind of brawn. If too fat, you may put a few bits of lean pork to go through the same process. Add salt and vinegar, and boil with some of the liquor for a pickle to keep it.
Notes
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