Difference between revisions of "Pig's tail"
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− | |description=More of an explanation than an actual recipe.:The old wild boar had a straight swishy tail,:the modern pig's tail is a gristly twist | + | |hashtagrev=12032020 |
− | + | |description=More of an explanation than an actual recipe.:The old wild boar had a straight swishy tail,:the modern pig's tail is a gristly twist | |
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[[Image:Pigs tail.jpg|thumb|250px|right|A pig's tail!]] | [[Image:Pigs tail.jpg|thumb|250px|right|A pig's tail!]] | ||
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:If by unlikely chance you get a leg of pork with the tail on, | :If by unlikely chance you get a leg of pork with the tail on, | ||
:cut it off and make stock, as it's mostly gristle. | :cut it off and make stock, as it's mostly gristle. | ||
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''This was taken from the wonderful book: [[Food In England|Food in England - Dorothy Hartley]]'' | ''This was taken from the wonderful book: [[Food In England|Food in England - Dorothy Hartley]]'' | ||
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Latest revision as of 11:07, 26 February 2016
More of an explanation than an actual recipe.
- The old wild boar had a straight swishy tail,
- the modern pig's tail is a gristly twist.
- It should be chopped up and cooked with the gristly parts of ears and snout
- to make a stiff jellied stock with which pork pies and brawn are set.
- If by unlikely chance you get a leg of pork with the tail on,
- cut it off and make stock, as it's mostly gristle.
This was taken from the wonderful book: Food in England - Dorothy Hartley
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#pigstail #unusualrecipes #offalrecipes #historicrecipes #meatrecipes #porkrecipes #recipes
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