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Classic
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page 62
way. Add salt and vinegar, and boil these with some of the liquor for a pickle
to keep it.
To roast Porker's Head.
Choose a fine young head, clean it well, and put bread and sage as for pig; sew
it up tight, and on a string or hanging jack roast it as a pig, and serve with
the same sauce.
To prepare Pig's Cheek for boiling.
Cut off the snout, and clean the head; divide it, and take out the eyes and the
brains; sprinkle the head with salt, and let it drain twenty-four hours. Salt it
with common salt and saltpetre: let it lie eight or ten days if to be dressed
without stewing with peas, but less if to be dressed with peas; and it must be
washed first, and then simmered till all is tender.
To collar Pig's Head.
Scour the head and ears nicely; take off the hair and snout, and take out the
eyes and the brain; lay it into water one night; then drain, salt it extremely
well with common salt and saltpetre, and let it lie five days. Boil it enough to
take out the bones; then lay it on a dresser, turning the thick end of one side
of the head towards the thin end of the other to make the roll of equal size;
sprinkle it well with salt and white pepper, and roll it with the ears; and if
you approve, put the pig's feet round the outside when boned, or the thin parts
of two cow-heels. Put it in a cloth, bind with a broad tape, and boil it till
quite tender; then put a good weight upon it, and don't take off the covering
till cold.
If you choose it to be more like brawn, salt it longer, and let the proportion
of saltpetre be greater, and put in also some pieces of lean pork; and then
cover it with cow-heel, to look like the horn.
This may be kept either in or out of pickle of salt and water boiled, with
vinegar; and is a very convenient thing to have in the house.
If likely to spoil, slice and fry it either with or without batter.
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