Pig’s Cheek

Preparation info

  • 3–4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A pig’s cheek
  • browned breadcrumbs


If the cheek has been cured and dried, soak it for 5–6 hr., if not, wash well in several waters. Cover the meat with warm water and simmer gently for 2½ hr. Then remove the cheek, strip off the skin and cover the cheek thickly with lightly browned crumbs. Bake for about ½ hr. in a moderate oven (350° F., Gas 4). Serve hot or cold. Baking the meat is not essential and can be omitte