Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 99

1.Wash and clean the head thoroughly and lay it in brine all night, or sprinkle over with the salt and saltpetre.

2.Rinse it well.

3.Put it in a pan (a boiling pot).

4.Cover it with cold water.

5.Boil 2 hours or until the meat will easily leave the bone.

6.Then cut it up in dice – also the ear and tongue after skinning the latter.

7.Return the bones to the liquor.

8.Boil up.

9.Add vegetables and seasoning.

10.And boil until greatly reduced for about one hour (there should be about 1 1/2 pints liquor).

11.Strain off the liquor into another pot.

12.Lay in the pieces of meat, season with pepper and salt if required and let it come to the boil.

13.Rinse a mould in cold water.

14.And pour in the meat and liquor.

15.When cold and set, it is ready for use.