| 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”