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Roast Porker’s Head with Mint Sauce
1826
Preparation info
- Difficulty
Medium
Appears in
Published 1932
Ingredients
- A fine young head
- bread and sage stuffing mint sauce, or a salad.
Method
- Clean the head.
- Take out the eyes and brains and tongue, cut off the ears.
- Stuff the head with sage and bread (not onion) stuffing.
- Rub over with butter.
- Dredge with flour and roast (this would now be done in the oven).
- Serve with mint sauce and salad.
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