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TO DRY PIGS' CHEEKS
Photo: Wright Brand Bacon

TO DRY PIGS' CHEEKS

9 ingredients 11 steps gutenberg
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Estimated Nutrition (whole recipe, rough)

96
Calories
5g
Protein
4g
Fat
12g
Carbs
What these numbers assume — 6 portions →
Ingredient Portion assumed kcal
Onion 1 medium (110g) 44
Bacon 1 slice cooked (8g) 43
Black Pepper 1 tsp ground (2.3g) 6
Sage 1 tsp ground (0.7g) 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 7 slices of bacon
  • 1 large bunch of parsley
  • 2 onions
  • 2 sage-leaves
  • 7 persons
  • salt
  • parsley
  • sage
  • pepper

Directions

1

830. INGREDIENTS.--Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar.

2

_Mode_.--Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer.

3

_Time_.--To remain in the pickle 10 days; to be smoked 1 week.

4

_Seasonable_.--Should be made from September to March.

5

_Note_.--A pig's check, or Bath chap, will take about 2 hours after the water boils.

6

PIG'S LIVER (a Savoury and Economical Dish).

7

831. INGREDIENTS.--The liver and lights of a pig, 6 or 7 slices of bacon, potatoes, 1 large bunch of parsley, 2 onions, 2 sage-leaves, pepper and salt to taste, a little broth or water.

8

_Mode_.--Slice the liver and lights, and wash these perfectly clean, and parboil the potatoes; mince the parsley and sage, and chop the onion rather small. Put the meat, potatoes, and bacon into a deep tin dish, in alternate layers, with a sprinkling of the herbs, and a seasoning of pepper and salt between each; pour on a little water or broth, and bake in a moderately-heated oven for 2 hours.

9

_Time_.--2 hours. _Average cost_, 1s. 6d.

10

_Sufficient_ for 6 or 7 persons.

11

_Seasonable_ from September to March.

By Isabella Beeton · Recipe sourced from gutenberg

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