HER BOAR’S HEAD RECIPE

Boar’s head With Aspic Jelly: Prince Albert’s favourite dish 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 head out on an earthenware dish.

When the head has been rubbed with ingredients, pour about a quart of port-wine lees over it and keep in a cool place for a fortnight, turning it over in its brine daily.

When about to dress the head, take it out of the brine and wash it in cold water. Then absorb all the exterior moisture with a cloth, and spread it out upon the table.

Next, pare off all the uneven pieces from the cheeks, cut these into long narrow fillets and put them with the tongue, fat bacon, and truffles. Line the inside of the head with a layer of force-meat an inch thick, and lay on the fillets of tongue, bacon, truffles, and some pistachio kernels (skin removed) .

Cover this with another layer of forcemeat, then repeat the rows of tongue, etc, and when the head is sufficiently garnished, it should be sewn up to secure the stuffing.

The head must then be wrapped up in a strong cloth, well spread with butter, and sewn up in this, so as to preserve its original form.

Next, put head into a large oval braising-pan on a brazier on the stove-fire. As soon as it boils up, skim it thoroughly, then remove it to a slow fire, that the head may continue to simmer or boil very gently, for about five hours.