Boar’s Head Pie

Name: Boar’s Head Pie
Yield: Serves 6-8
Ingredients: 8-9 bacon slices (9-10 oz/250-285 g); 5½ oz (155 g) lard, at room temperature; 1½ teaspoons sea salt; 2 eggs, lightly beaten; 1¼ cups (300 ml) water; 1 calf’s tongue, about 1½ lb (680 g); 1 carrot, peeled and roughly chopped; 3⅓ cups (415 g) all-purpose flour, plus more for the work surface; 3 fresh rosemary sprigs; 2 quarts (2 l) water; ½ cup (115 g) unsalted butter, at room temperature, cut into several pieces; 3 fresh thyme sprigs; 2 tablespoons ground marjoram; 2 tablespoons minced fresh flatleaf parsley; 1 teaspoon ground mace; Salt and black pepper; 2 tablespoons unsalted butter; 4½ lb (2 kg) ground pork or pork sausage meat; 1 egg yolk beaten with 1 tablespoon whole milk, for egg wash; 1¼ lb (570 g) brown or white mushrooms, brushed clean and sliced; 6 cups (250 g) fresh bread crumbs; 3⅓ cups (415 g) bread flour; ½ cup (60 g) pistachios; 2 cloves garlic, finely minced; 1 egg, lightly beaten; 1 yellow onion, roughly chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

Nineteenth-century author Charles Francatelli, who was a chef to noblemen and to Queen Victoria in the early 1840s, gives a recipe for boar’s head in The Modern Cook, his popular collection of French-inspired dishes that was published in 1846. The recipe calls for brining and boning a pig’s head and then stuffing it with forcemeat, pistachios, tongue, bacon, and truffles. He starts h

Ingredients

Main course
Pie

Ingredients

Method