Pig’s Head, to roll

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (20)
  1. Rub the belly-piece and head of pork well with saltpetre and a very little salt.
  2. Let it lie for three or four days.
  3. Wash it clean.
  4. Boil the head until tender.
  5. Take off all the meat with the ears, which cut in pieces.
  6. Boil four neats’ feet well.
  7. Take out the bones from the neats' feet.
  8. Cut the meat from the neats' feet in thin slices.
  9. Mix the neats' feet meat with the head meat.
  10. Lay the mixture with the belly-piece.
  11. Roll it up tight and bind it up.
  12. Set it on one end, with a trencher upon it.
  13. Set it within the tin, and place a heavy weight upon that.
  14. Let it stand all night.
  15. In the morning, take it out and bind it with a fillet.
  16. Put it in some salt and water, which must be changed every four or five days.
  17. When sliced, it looks like brawn.
  18. For serving, dip slices in butter and fry.
  19. Serve fried slices with melted butter, mustard, and vinegar.
  20. For frying, slices should be about three inches square.
Original Text
Pig’s Head, to roll. Take the belly-piece and head of pork, rub it well with saltpetre and a very little salt; let it lie three or four days; wash it clean; then boil the head tender, and take off all the meat with the ears, which cut in pieces. Have ready four neats’ feet, also well boiled; take out the bones, cut the meat in thin slices, mix it with the head, and lay it with the belly-piece: roll it up tight, and bind it up, and set it on one end, with a trencher upon it; set it within the tin, and place a heavy weight upon that, and let it stand all night. In the morning take it out, and bind it with a fillet; put it in some salt and water, which must be changed every four or five days. When sliced, it looks like brawn. It is also good dipped in butter and fried, and eaten with melted butter, mustard, and vinegar: for that purpose the slices should be only about three inches square.
Notes
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