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
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#pigstail #unusualrecipes #offalrecipes #historicrecipes #meatrecipes #porkrecipes #recipes