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Pig's Head

A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).

A historical recipe

French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Sauce Poivrade.
  2. Cut the meat from a pig's head, divide in pieces of about two inches long, put them in an earthen jar with an onion cut in slices, three bay-leaves, three branches of thyme, three cloves, three pepper-corns, a pinch of pepper, two parsley-roots, two claret-glasses of vinegar, and soak twenty-four hours;
  3. then put them in a saucepan with enough water to cover them, a carrot and an onion cut in slices.
  4. Boil gently two hours, drain your pork, and serve with a sauce poivrade (Art.
  5. 95).
  6. 256.
  7. Frankfort Sausages, with Sourcrout.
  8. Take ten Frankfort sausages, boil them five minutes in boiling water, and serve them with a garnish of sourcrout (Art.
  9. 417).
  10. 257.
  11. Roast Sucking Pig farcied.
  12. Take a sucking pig, make an incision in the top of the thighs and shoulders;
  13. remove all sinews from the intestines, which chop fine with a pound of bread-crumbs which you have soaked in water and then pressed almost dry.
  14. Put two sliced onions in a saucepan on the fire, with an ounce of butter, for five minutes;
  15. then add your mixture, half an ounce of salt, a good pinch of pepper, a little nutmeg, a pinch of allspice, three times as much of sage;
  16. mix all well together, and with this mixture stuff the inside of the pig and sew up the paunch.
  17. Put it on a pan to roast for four hours, with a claret-glass of white wine.
  18. Baste it several times just before serving, remove the string with which it was sewed, strain, remove all grease from its liquor, and serve with the pig.