Roast pig's head
A pig's head is a cheap meal (£3.50 - 2009) though I think I'll be passing on this one. If anyone makes it, please do let us have the photos.
| Roast pig's head | |
|---|---|
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| Modern practical cookery, circa 1900 | |
| Servings: | Sufficient for 6 persons |
| Ready in: | 3 hours 35 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours 15 minutes |
| Difficulty: | 
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This recipe was taken from an undated cookery book, 'Modern practical cookery', circa 1900 from the look of it.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
For the gravy
Method
{{RecipeMethod | Peel and slice the onions and place in a baking tin | Wash the head and score the skin with a sharp knife | Lay the head on the onions, pour the water over them and bake them in a moderate oven for two hours, basting the head every 15 minutes | Wipe the apples and take out the cores with a small knife | Stand the apples round the meat for the last half hour it is baking | Place the head surrounded with apples, in a hot dish and put this in the oven to keep hot | Pour off liquid | Melt the dripping, stir in the flour, and fry until brown, stirring all the time | Add ¾ of a pint of the cooking liquid and stir until it boils | Boil for 3 minutes and serve in a sauce-boat }
See also
- How to cook a pig's head - a pictorial exercise!
- Pig's head, boiled (Mrs Beeton's) - Mrs Beeton's offering