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Animal Extremities
Appears in
By Anne Willan
Published 1989
Although their appeal may be limited, the extremities of animals provide an abundance of interesting dishes. Calf’s, pig’s, or lamb’s heads can be simmered in court bouillon, then boned, chopped, and made into “head cheese”, or poached or roasted and eaten whole. A whole pig’s head sometimes appears as a showpiece on banquet tables in place of the boar’s head of the past.
Parts of the head are considered delicacies in their own right. Calf’s or pig’s ears benefit from long poaching or braising after initial blanching. They can then be coated with breadcrumbs and broiled or baked until crisp, making a container for stuffing with mushrooms or sausagemeat.