Home › The Principles of Cookery › Pig's Cheeks, Potted

Pig's Cheeks, Potted

Take a large pig's head, split it open, take out the brains, and cut off the ears. Let it soak in cold water for twenty-four hours, then put the cheek, with the tongue, into a saucepan, cover with cold water, bring slowly to the boil, and let the meat simmer gently until it is so tender that the bones can be easily drawn out. Draw off the skin, if possible in one piece, and while the meat is still hot mince it quickly, and season rather highly with pepper, salt, and grated nutmeg. Lay half the skin at the bottom of a pan or bowl, put in the mince, and cover with the remainder of the skin. Place upon it a plate with a weight on top, and leave it until the meat is quite cold. It will turn out in a shape, and should be cut in thin slices, and eaten with vinegar and mustard. It may be kept in a pickle, made of the liquid in which it was stewed, boiled with a little salt and vinegar. Time to boil the cheeks, two hours and a half to three hours. Probable cost of pig's head, 6d. or 8d. per pound. Sufficient for a standing breakfast dish.