Prepare, cook, and serve like beef tongue.
Head-cheese.—Soak a pig's head in cold water for two or three hours, clean, and then cut the whole of it, ears and tongue included, in strips one or two inches long, and then put the whole with about two pounds of salt pork, cut in strips also, in a crockery bowl, season with salt, pepper, chopped onion, chopped parsley, thyme, bay-leaf, and sage, chopped also, the juice of a lemon, and leave thus for about two or three days, turning it over occasionally. Then put the mixture in a mould or wrap it in a towel and boil till done. It must be immersed in the water.
Some beet or sheep's tongue, together with the flesh of chicken, may be added to the head.
When cooked and cold, if there are any empty places, they may be filled with meat-jelly.
It is served at late suppers, or at lunch and breakfast. It is always served cold, with parsley around.
SUCKING-PIG.
A sucking-pig, to be good, must be fat.
Then properly cleaned, and hoofs off, clean the inside, leaving the kidneys; skewer it, put in it half a pound of butter kneaded with chopped parsley and green onions, four or five mushrooms, and two white onions with a clove stuck in each; place it on the spit before a good fire, baste often with melted butter first, and then with the drippings, and when done serve on a vinaigrette.
Some truffles may be added to the seasoning, if handy; it gives it a good taste.
Baked.—Stuff it as the above, place it in a baking-pan with just cold water enough to cover the bottom of the pan; put it in a quick oven, baste often, and when done serve with a rémolade or vinaigrette sauce.