The Boar’s Head

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

Stage 1. Boning and pickling, 2 to 3 weeks before required

  • 1 pig’s head, about 12–14 lb/5.5–6.5 kg
  • 3

Method

Stage 1. Boning and pickling, 2 to 3 weeks before required

Boil a kettle of water, and pour a little boiling water over each part of the head in turn, scraping it with the edge of a knife to remove all dirt and hair. Do not immerse the head, for this will raise the temperature of the meat. Today, a disposable razor may effectively remove the bristles. Final