[Leica] Dead pig head

[douglas.sharp at gmx.de (Douglas Sharp)]

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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