Boar's Head

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (22)

For the pickle

3lb. or 4lb. of common salt ↝ Salt, table, iodized [Spices and Herbs]
1/2lb. of saltpetre

For stuffing and braising

3lb. or 4lb. of forcemeat (as for a galantine)
a bottle of truffles
1/2lb. of pistachio nuts previously blanched ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sufficient stock to cover it
any trimmings of game, poultry, or beef bones at hand ↝ Game meat, caribou, raw [Lamb, Veal, and Game Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
half a dozen cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

For ornamentation

dark glaze ↝ Carrots, glazed, cooked [Carrots]
aspic jelly
white of egg ↝ Egg, white only, raw [Eggs and omelets]
beetroot ↝ Beets, raw [Vegetables and Vegetable Products]
Italian paste or macaroni
Lard ↝ Lard [Fats and Oils]

Instructions (11)

Take the head of a bacon pig, cut it low in the shoulders, singe it, and then proceed to bone it, beginning at the throat; the tusks must not be removed, but scraped.
Take out the tongue and pickle it in the same way as the head.
For the pickle take 3lb. or 4lb. of common salt, and 1/2lb. of saltpetre, pound them well together, and rub them well into the head all over, especially over the eyes and ears, turn it over in the brine each day for a fortnight, then drain and dry it with a cloth.
Have ready 3lb. or 4lb. of forcemeat (as for a galantine), a bottle of truffles, 1/2lb. of pistachio nuts previously blanched, and proceed to line the head in the same manner as a galantine, by putting a layer of forcemeat an inch thick, then fill up with the tongue, cut in six pieces lengthwise, and with the truffles and pistachio nuts, add salt and pepper and a little grated nutmeg.
Roll it up in a strong cloth, which should be grasped and tie it at both ends to preserve the shape of the head.
Place it in a braising pan with sufficient stock to cover it, and with any trimmings of game, poultry, or beef bones at hand, put in two carrots, three onions, parsley, thyme, a blade or two of mace, and half a dozen cloves.
Leave it to simmer gently for five hours, take out the head, and arrange the cloth tightly round it to preserve the shape, as it will have shrunk considerably in boiling; put it into a deep pan, pour the stock on to it, and leave until quite cold; then remove the cloth, place it in the oven for a few minutes to melt off the jelly, or wipe it with a cloth dipped in hot water and wrung out; glaze it over with a dark glaze, and ornament with aspic jelly, white of egg, and beetroot.
Italian paste or macaroni is also often used for the ornamentation; it should be boiled first for ten minutes, and thoroughly divided by pouring cold water over it.
Each piece should then be laid on with a trussing needle, and may be very tastefully arranged in a variety of devices.
Lard can also be used plain, or coloured red or green, with cochineal or spinach greening, and it should be piped on in the same way as sugar icing is done in ornamenting cakes.
All this, however, needs taste and judgment, for if the least overdone it is hopelessly vulgarised.

Original Text · last edited 4 days ago

Boar's Head.—Take the head of a bacon pig, cut it low in the shoulders, singe it, and then proceed to bone it, beginning at the throat; the tusks must not be removed, but scraped. Take out the tongue and pickle it in the same way as the head. For the pickle take 3lb. or 4lb. of common salt, and ½lb. of saltpetre, pound them well together, and rub them well into the head all over, especially over the eyes and ears, turn it over in the brine each day for a fortnight, then drain and dry it with a cloth. Have ready 3lb. or 4lb. of forcemeat (as for a galantine), a bottle of truffles, ½lb. of pistachio nuts previously
blanched, and proceed to line the head in the same manner as a galantine, by putting a layer of forcemeat an inch thick, then fill up with the tongue, cut in six pieces lengthwise, and with the truffles and pistachio nuts, add salt and pepper and a little grated nutmeg; roll it up in a strong cloth, which should be grasped and tie it at both ends to preserve the shape of the head, place it in a braising pan with sufficient stock to cover it, and with any trimmings of game, poultry, or beef bones at hand, put in two carrots, three onions, parsley, thyme, a blade or two of mace, and half a dozen cloves. Leave it to simmer gently for five hours, take out the head, and arrange the cloth tightly round it to preserve the shape, as it will have shrunk considerably in boiling; put it into a deep pan, pour the stock on to it, and leave until quite cold; then remove the cloth, place it in the oven for a few minutes to melt off the jelly, or wipe it with a cloth dipped in hot water and wrung out; glaze it over with a dark glaze, and ornament with aspic jelly, white of egg, and beetroot. Italian paste or macaroni is also often used for the ornamentation; it should be boiled first for ten minutes, and thoroughly divided by pouring cold water over it. Each piece should then be laid on with a trussing needle, and may be very tastefully arranged in a variety of devices. Lard can also be used plain, or coloured red or green, with cochineal or spinach greening, and it should be piped on in the same way as sugar icing is done in ornamenting cakes. All this, however, needs taste and judgment, for if the least overdone it is hopelessly vulgarised.

Notes

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