Baked Pig's Head

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Split the pig's head into halves.
  2. Sprinkle them with pepper and salt.
  3. Lay them with the rind part uppermost upon a bed of sliced onions in a baking dish.
  4. Bruise eight ounces of stale bread-crumb, and mix it with four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season.
  5. Sprinkle this seasoning all over the surface of the pig's head.
  6. Add one ounce of butter and a gill of vinegar to the onions.
  7. Bake the whole for about an hour and-a-half, basting the pig's head occasionally with the liquor.
Original Text
No. 25. Baked Pig's Head. Split the pig's head into halves, sprinkle them with pepper and salt, and lay them with the rind part uppermost upon a bed of sliced onions in a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it with four ounces of chopped suet, twelve sage leaves chopped fine, pepper and salt to season, and sprinkle this seasoning all over the surface of the pig's head; add one ounce of butter and a gill of vinegar to the onions, and bake the whole for about an hour and-a-half, basting the pig's head occasionally with the liquor.
Notes
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