Extra.
- 1 lb. boiled beef tongue
- ½ lb. of boiled veal
- ½ lb. cooked pork
- ⅛ lb. truffles, cut in small pieces
- ½ lb. bacon
- 1 white cloth to tie up
Preparation: The head is cleaned well and split open lengthwise without cutting the skin. The bones are all taken out and the inside of the head is salted and peppered. The bones are split and put over the fire with the 7 qts. of water, the carrot, onion, celery, vinegar, cloves, and bay-leaf.
For the stuffing, mix well the chopped veal, salt, pepper, soaked rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and put the stuffing into the head, 1 inch thick, then make a layer of boiled tongue (½ inch slices), pork and veal. Then a thin layer of truffles. Repeat this, putting in stuffing, sliced meat and truffles alternately until both sides of the head are filled, sew it up, lay a piece of pork skin before the throat opening and sew it on. Tie up the whole head in the white cloth or sew it into the cloth and cook it 4 hours in the same water in which you have boiled the bones. After it is done, leave it in the bouillon and cool it off; when it is nearly cold, place it on a board and weight it down. When it is cold, cut off the cloth and pick out all threads. Cut off a slice from the head so you can see the stuffing. Garnish by pinning a lemon slice into each eye with a toothpick, into the mouth place a bunch of parsley and around the head, green lettuce. This will make a fine cold supper or lunch. Serve a cold mustard gravy with it.
Remarks: The bouillon, after being boiled down considerably, may be used for aspic or head cheese.
No. 24—PORK RIBS AND SAUERKRAUT.
Quantity for 6 Persons.
- 3 lbs. salted pork ribs
- 1 lb. sauerkraut
- ¼ lb. butter
- 1 pinch of sugar
- 6 large, peeled and sliced apples
- ½ bottle of white wine
For Meat Dumplings.
- ¼ lb. chopped pork
- ¼ lb. chopped veal
- 1 egg
- Salt, pepper
- 1 tbsp. of butter
- ¼ tbsp. of grated onion