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Pig's Head, Collared

Scald and clean a pig's head, and remove the hair, the snout, the eyes, and the brain. Let it soak in cold water for twelve hours, drain it, and sprinkle over it one pound of common salt mixed with a quarter of an ounce of saltpetre, and turn and baste it every day for five days. Wash it, put it into a saucepan half filled with cold water, bring it to the boil, and skim carefully, then simmer gently until the bones can be easily drawn out. Split the head open, season rather highly with black and Jamaica pepper and salt, and roll it evenly by laying the thick part of one cheek to the thin part of the other. Put the head into a cloth, and bind securely, and as lightly as possible, with broad tape. Place it in a stewpan, cover with stock or water, and let it simmer gently until done enough. Lay it between two dishes, place a heavy weight upon it, and let it remain until cold; then turn it out of the cloth, and send to table on a neatly-folded napkin. The feet of the pig may be used as well as the head, or one cheek only with a couple of cow-heels. If it is wished that the pig's head should be collared like brawn, use a larger proportion of saltpetre than is directed above, put in with the cheeks some pieces of lean pork, and cover the whole with a cow-heel. The collared head may, if liked, be kept in a pickle, made of the liquid in which it was boiled, salted and mixed with vinegar. This pickle should be boiled frequently. Time to boil, two hours or more the first time, two hours the second. Probable cost, 8d. per pound. Sufficient for a breakfast, luncheon, or supper dish.