Pressed swine head

Ingredients for Pressed swine head

Instructions for Pressed swine head

To prepare the Pressed swine head recipe, please follow these instructions:

A well cleaned pig head is broken. The eyes, the brain and the tongue are taken out and it is laid ½ hour in water, so the blood can pull out. It is poured into abundant water in which salt and herbs come. You let the head boil until one easily separates the legs from the meat. Put a napkin in a suitable large sauerkraut. The ears, the thorns and most of the meat are cut from the sword, and this is laid on the napkin. All the meat is cut into slices and layered, alternating with spices consisting of stewed pepper, salt, almonds, cloves, thyme, grated onion and a fat finely chopped garlic. Then the meat is covered with the other half of the sword, and the napkin is bound up with it all. Place a wooden floor with pressure and let it stand until it's cold. The soup in which the head is boiled, is said and put again over the fire to boil in half. Here comes vinegar, 1 onion, 8 peppercorns, a laurel leaf and, if necessary, a little more salt. The napkin is taken from Sylt, which is put in a deep dish or terrine. The absorbed soup is poured over and placed in a cold place. This dish is specially used for breakfast. The jam is cut into slices, which is laid on a dish, and in the middle is served the stewed soup. In general, Vinegar, Pepper, Mustard and Different English Sauces are given, but many also serve stewed potatoes, mashed potatoes or macaroni to pressed.