Now is the principal Season for killing of Hogs, as well for Pork as for
Bacon, and likewise for Brawn. I have already in my other Works given
Directions for making of pickled Pork and Bacon; so that I shall say little
of it in this place, but give the Receipts for ordering some particular
parts of Hogs. The following Receipt I received from _France,_ concerning
the preparing of the Jole of a wild Boar, and have had it try'd in
_England_ with the Head of a common Hog; and I find little difference,
especially if the Hog has been fed with Acorns.
To dress a Hog's Head, in imitation of the Jole of a wild Boar.
Take a Hog's Head and burn it well all over upon a clear Fire, till all the
Hair is burnt to the Skin; then take a piece of Brick, and rub the Head all
over as hard as possible, to grind off the Stumps of the Bristles, and
finish the whole with your Knife, and then clean the Head very well; when
this is done, you must take out all the Bones, opening the Head in the
under Part, and beginning with the under Jaw-Bones and the Muzzle; then
cleave the Head, leaving only the Skin over the Skull to hold it together:
take out the Tongue and the Brains. When thus you have taken away all the
Bones, stab the Flesh with the Point of your Knife in many places on the
inside, without wounding the Skin, and put Salt into every Incision, then
join the Head together, and tie it well together with Packthread, and then
wrapping it up in a Napkin, put it in a Kettle, with a large Quantity of
Water, a large Bunch of all kinds of sweet Herbs, a little Coriander and
Anise-Seeds, two or three Bay Leaves, some Cloves, and two or three Nutmegs
cut in pieces, and some Salt, if you think there is any wanting; add
likewise two or three large Onions and a Sprig or two of Rosemary. When
this has boiled half enough, pour in a Bottle of Wine, and let it boil
three or four Hours longer till 'tis tender; for it will not be so under
seven or eight Hours boiling, if the Hog be large; and if it is a Boar's
Head, that has been put up for Brawn, it will take more time to boil. Being
boiled enough, let it cool in the Liquor, and then take it out and untie
it, and lay it in a Dish to be carry'd cold to the Table, either whole or
in Slices. If you will, you may salt it three or four days before you boil
it.