| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cornish | Cornish | 1 | servings |
INGREDIENTS
| 1/2 | Pig's head | |
| 3 | Eggs – beaten | |
| 2 | Hard-boiled eggs – chopped | |
| 8 | oz | Stale breadcrumbs; (220gm) |
| 1/2 | ts | Mixed spices |
| Coarse black pepper | ||
| Sage and Bay leaves | ||
| 2 | Cloves garlic – crushed | |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
Completely submerge the head in strong brine for 14 days then remove any floating scum and boil for 3 hours. When cool remove all meat from the skull mixing it with the breadcrumbs and spices and finally pass it through a coarse mincing machine. Now add the beaten eggs and mix into a semi-solid paste which is to be rolled out into a square, and the chopped hard-boiled eggs placed in its centre. The sides are now rolled up and the whole placed in a floured pudding cloth and boiled for 3 hours. Alternatively, the pudding can be encased in water-pastry and steamed for the same length of time. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: to know him is to love him”