Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 63

Bath chaps are no longer dried, merely lightly brined. They are cut from the pig’s heads, cleaned, and boned. They are brined for a short time, after which they are cooked. Subsequently, they are pressed in a mould to give the cone shape; when cold and set, the chaps are removed from their moulds and dusted with crumbs.