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Pig's Head, Boiled

Take a pig's head which has been salted by the butcher, or if more convenient, pickle it at home. To do this, scald and cleanse it thoroughly. Remove the hair, the snout, the eyes, and the brain. Soak it for twenty-four hours, then cover it with one pound of common salt mixed with an ounce of saltpetre, and turn and baste it every day for five or six days. Drain it, put it into a saucepan, cover with cold water, and put it on the fire, skim the liquid carefully, and simmer the head gently for two hours from the time when the water boils. Send it to table with peas pudding, and boiled greens. The liquor in which the head was boiled may be converted into excellent pea-soup. Probable cost, 8d. per pound. Sufficient for eight or nine persons.