1236. Boar's Head, With Aspic Jelly

Procure the head of a bacon hog,* which must be cut off deep into the shoulders; bone it carefully, beginning under the throat, then spread the head out upon a large earthenware dish, and rub it with the following ingredients: - Six pounds of salt, four ounces of saltpetre, six ounces of moist sugar, cloves, mace, half an ounce of juniper berries, four cloves of garlic, six bay-leaves, a handful of thyme, marjoram, and basil. When the head has been well rubbed with these, pour about a, quart of port-wine lees over it and keep in a cool place for a fortnight, observing that it must be turned over in its brine every day during that period.

* For this purpose, the head must be cut off before the pig is scalded, and the bristles singed off with lighted straw; by this means, it will have all the appearance of a wild boar's head.

When about to dress the head, take it out of the brine, and wash it thoroughly in cold water; then absorb all the exterior moisture from it with a clean cloth, and spread it out upon the table. Next pare off all the uneven pieces from the cheeks, etc, cut these into long narrow fillets, and put them with the tongue, fat bacon, and truffles, prepared as directed for the galantine; then, line the inside of the head with a layer of force-meat (the same kind as used for galantines) about an inch thick, and lay thereon the fillets of tongue, bacon, truffles, and here and there some pistachio kernels (the skin of which must be removed by scalding) ; cover these with a layer of force-meat, and then repeat the rows of tongue, etc, and when the head is sufficiently garnished to fill it out in its shape, it should be sewn up with a small trussing-needle and twine, so as thoroughly to secure the stuffing. The head must then be wrapped up in a strong cloth, previously well spread with butter, and sewn up in this, so as to preserve its original form ; it should next be put into a large oval braizing-pan, covered with any carcasses of game (especially of grouse, from its congenial flavor), or any trimmings of meat there may be at hand, and also four cow-heels, or six calves' feet; then moisten with a copious wine mirepoix (No. 236), in sufficient quantity to cover the surface of the head. Set the brazier on the stove-fire ; as soon as it boils, skim in it thoroughly, then remove it to a slow fire (covered with the lid containing live embers), that the head may continue to simmer or boil very gently, for about five hours; as soon as it appears to be nearly done, remove the braizier from the fire, and when the heat of the broth has somewhat subsided, let the head be taken up on a large dish ; if it appears to have shrunk considerably in the wrapper, this must be carefully tightened, so as to preserve its shape: it should then be pot back into its braize, there to remain, until the whole has become set firm by cooling. The head must then be taken out of the braize or stock, and put in the oven, upon a deep baking dish, for a few minutes, just to melt the jelly which may adhere to the wrapper ; it must then be taken out quickly, and the wrapper carefully removed, after which, glaze the head with some dark-colored glaze; place it on its dish, ornament it with aspic-jelly, and serve.

Note. - On the Continent it is usual to decorate boars' heads with colored gum-paste, and sometimes with natural flowers: the latter produce a very pretty effect, when arranged with taste ; the former method is objectionable, from the liability of the gum-paste to give way, and run down the sides of the head : it has, moreover, a vulgar and gaudy look.