from 2¼ to 2½ hours. About ½ an hour before serving remove the paper, to allow the potatoes to brown.
Time.—To bake, from 2¼ to 2½ hours. Average Cost, fry, from 6d. to 7d. per lb. Allow 1 lb. of fry and 2 lb. of potatoes for 3 or 4 persons. Seasonable in winter.
1089.—PIG'S HEAD, BOILED. (Fr.—Tête de Porc bouillie.)
Ingredients.—A pig's head, 1 lb. of common salt, 1 oz. of saltpetre, pease pudding (see No. 1098.)
Method.—Scald and cleanse the head thoroughly, removing the hair, eyes, snout and brains. Soak in strong salt and water for 24 hours changing the water 2 or 3 times, then drain and dry well. Mix the salt and saltpetre together, rub it well into every part of the head, and repeat this process daily for 5 or 6 days. Drain the head from the brine, place it in a stewpan containing sufficient warm water to cover it, bring to the boil, and skim well. Simmer gently for 3½ hours, then serve with the pease pudding.
Time.—To cook, about 3½ hours. Average Cost, 7d. to 8d. per lb. Sufficient for 7 or 8 persons. Seasonable in winter.
1090.—PIG'S HEAD, COLLARED. (Fr.—Tête de Porc.)
Ingredients.—A pig's head, 1 lb. of common salt, 1 oz. of saltpetre, cayenne, salt and pepper.
Method.—Prepare the head as directed in the preceding recipe, boil it gently for 2 hours, then drain from the liquor and remove the bones, flatten the head as much as possible, sprinkle it liberally with pepper and cayenne, and roll up tightly. Put the roll into a cloth, and bind securely. Replace it in the stewpan, boil gently for 2 hours longer, press until cold, and use as required.
Time.—About 4 hours. Average Cost, 7d. to 8d. per lb. Seasonable in winter.
1091.—PIG'S KIDNEYS, BROILED. (Fr.—Rôgnons de Porc grillés.)
Ingredients.—Pig's kidneys, salt and pepper, powdered sage, salad-oil, maître d'Hôtel butter, or parsley butter.
Method.—Split the kidneys lengthwise, remove the skin, and pass a skewer through them to keep them flat. Brush over with salad-oil, sprinkle with sage, salt and pepper, and broil over a clear fire, cooking the cut side first. Place a small pat of maître d'hôtel butter in the centre of each half, and serve as hot as possible.
Time.—5 to 7 minutes, according to size. Average Cost, 4d. to 6d. each.
