Archived posting to the Leica Users Group, 2009/09/22
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----- Original Message ----
From: Douglas Sharp <douglas.sharp at gmx.de>
To: Leica Users Group <lug at leica-users.org>
Sent: Tuesday, September 22, 2009 10:27:25 AM
Subject: Re: [Leica] Dead pig head
Clean them extremely well, and boil them; take for sauce part of the liquor,
and add vinegar, lime or lemon juice, salt, cayenne, black and Jamaica
pepper; put in, either cut down or whole, the head and feet; boil all
together for an hour, and pour it into a deep dish. It is eaten cold with
mustard and vinegar.
Must be similar to what P O'B meant, this is for the whole head and feet,
but the only really meaty bits of the head are the cheeks and a bit of the
snout anyway.
Cheers
Douglas
H. Ball Arche wrote:
>> >From time to time the discussion here has wandered into the realms of
>> >various sorts of pig products (scrapple comes immediately to mind) many
>> >of which include face meat. I'm not at all squeamish about it and have
>> >enjoyed some of these food more than others more than others (Tamales -
>> >Yum! Headcheese, not so much).
>>
>
> But there's something that, having read Patrick O'Brian's novels I've
> never seen and am quite curious about.
> What, exactly is Soused Hog's Face; how is it prepared, and what does it
> look like on being served? Is it any good?
>
> Firsthand descriptions and images would especially be appreciated - I've
> already googled it without much luck.
>
> And oh yeah, if you've ever actually had a Drowned Baby I'd like to know
> about that too.
>
>
>
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