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Categories:Viewed: 84 - Published at: 3 years ago
Ingredients
- 1 each pigs' head
- 4 each shallots
- 4 each carrots
- 4 each onions
- 1 large leeks
- 1 each garlic cloves
- 1 each bay leaves
- 1 tablespoon salt
- 10 each black peppercorns
- 4 each cloves
- 2 tablespoons parsley leaves chopped
Method
- Have the butcher split the head into halves and remove the ears.
- Place cut side down in a sieve and pour fast-boiling water over the skin.
- Drain and scrape off any blemishes.
- Peel and finely chop the shallots.
- Peel the carrots and onions and trim the leek, cut them all into pieces.
- Place the pig's head, car- rots, onions, leek and peeled garlic in a large pan, cover generously with cold water and bring slowly to boiling point over low heat.
- Skim off the froth that rises and when clear add the herbs tied together, seasoning and cloves.
- Cover and cook, simmering steadily, for 2 hours or until the meat detaches itself from the bones.
- Remove the meat, skin and fat from the bones, Cut into pieces and place in a large bowl.
- Add the brains, and the tongue skinned and cut into small Mash with a fork and mix well.
- Test for seasoning, add black pepper if necessary so that the mixture is well flavoured.
- Mix in the chopped shallot and parsley, and stir to incorporate thoroughly.
- Pour into 2 wetted moulds and when cold refrigerate until required.
- To serve, cut into slices and arrange on a large serving dish surrounded by lettuce leaves.
