1 Pig's / hog's head
4 to 5 quarts cold water
4 teaspoons salt
4 teaspoons dried sage
600g / 1lb 4 oz 3 cups cornflour / yellow corn meal
Separate one hog's head into halves, if not dressed by your butcher you need to remove eyes and brains. Scrape the head and clean thoroughly. Place in large pan and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and return to the cooking liquor. Season with salt, pepper, and sage to taste. Sift in corn flour / corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown.
No comments:
Post a Comment