Put the chicken and giblets (except the liver which can be used for another dish) into a pan with water, peppercorns, salt, parsley, lemon peel and unpeeled onion. Simmer for 2 hours. At the same time, put the pig’s head into another pan and cover with water. Bring it to the boil and drain. Cover with fresh water and add bay leaves and nutmeg. Simmer for 2 hours. Slice the chicken meat in neat pieces and put some of the pieces into bowls. Put in some chopped meat from the pig’s head and then continue with alternate layers of chicken and pork, seasoning each layer with pepper. Mix the chicken and pork cooking liquids, strain and pour over the meat. Leave in a cool place to set. Store in the refrigerator up to 3 days, or cover and freeze.
© 1978 Mary Norwak estate. All rights reserved.