PIG’S FACE, Collared (a Breakfast or Luncheon Dish).
PIG’S FACE.
Ingredients.—1 pig’s face; salt. For brine, 1 gallon of spring water, 1 lb. of common salt, ½ handful of chopped juniper-berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, ¼ oz. of saltpetre. For forcemeat, ½ lb. of ham, ½ lb. bacon, 1 teaspoonful of mixed spices, pepper to taste, ¼ lb. of lard, 1 tablespoonful of minced parsley, 6 young onions. Mode.—Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the above ingredients for ¼ hour, and letting it stand to cool. When cold, pour it over the head, and let it steep in this for 10 days, turning and rubbing it often. Then wipe, drain, and dry it. For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it tightly in a cloth, and bind it securely with broad tape. Put it into a saucepan with a few meat trimmings, and cover it with stock; let it simmer gently for 4 hours, and be particular that it does not stop boiling the whole time. When quite tender, take it up, put it between 2 dishes with a heavy weight on the top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of deep white paper with a ruche at the top. Time.—4 hours. Average cost, from 2s. to 2s. 6d. Seasonable from October to March.
PIG’S FRY, to Dress.
Ingredients.—1½ lb. of pig’s fry, 2 onions, a few sage leaves, 3 lbs. of potatoes, pepper and salt to taste. Mode.—Put the lean fry at the bottom of a pie dish, sprinkle over it some minced sage and onion, and a seasoning of pepper and salt; slice the potatoes; put a layer of these on the seasonings, then the fat-fry, then more seasoning, and a layer of potatoes at the top. Fill the dish with boiling water, and bake for 2 hours, or rather longer. Time.—Rather more than 2 hours. Average cost, 6d. per lb. Sufficient for 3 or 4 persons. Seasonable from September to March.
PIG’S LIVER (a Savoury and Economical Dish).
Ingredients.—The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 large bunch of parsley, 2 onions, 2 sage leaves, pepper and salt to taste, a little broth or water. Mode.—Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours. Time.—2 hours. Average cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable from September to March.