Boar’s Head

Preparation info
    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

‘A royal dyshe for the Christmas Feast.’

This comes from Lancashire and dates from the late fifteenth century. It is translated and simplified here, but not altered except that a pig’s head must replace the boar’s, unless you order a boar’s head from France where ‘wild’ boars are bred in certain areas. The head is not pickled as in many recipes, as it is intended for a specific feast and is prepared only 5 or 6 days in advance. If well pickled with salt and saltpetre it will keep fo