Pig's head, boiled (Mrs Beeton's)

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Other publications - circa 1945

This is from Mrs Beetons Cookery Book. This copy was a gift, dated 1950

I tried in vain but could not find a use for the left-over hair, eyes, snout and brains!

Ingredients

• 1 Pig's head
• 1 lb common salt
• 1 oz saltpeter
• Pease pudding

Method

{{RecipeMethod | Scald and cleanse the head thoroughly, removing the hair, eyes, snout and brains | Soak in strong salt and water for about 24 hours, changing the water 2 or 3 times, then drain and dry well | Mix the salt and saltpeter together, run it well into every part of the head, repeat this process daily for 5 to 6 days | Drain the head from brine, place in a stew-pan containing sufficient warm water to cover it, bring to the boil and skim well | Simmer gently for 3 ½ hours }

Serving suggestions

Serve with pease pudding

Warning

Please research the risks of using saltpeter if you ever attempt this recipe!

See also

* How to prepare and cook a pig's head; a step-by-step pictorial guide.