Scald and scrape pig's head.
Cook pig head in a large kettle until meat falls off the bone.
Reserve the broth or juice.
Finely cut up meat.
Dissolve head meat juice, vinegar, sugar and gelatin in a saucepan.
Add salt, pepper and mixed spice to taste.
Simmer until thoroughly hot.
Place cut up meat in a bread loaf pan.
Pour mixture over the meat and let stand until it is cool.
Wrap and freeze.
Thaw and slice to eat like luncheon meat.
lower the pig, and remove
nd pat the pig dry. Rub inside of pig with salt, marjoram
ork (inspect parts of pig feet and pig head - shave hair if any
Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.
Separate pig head into halves.
Remove eyes and brains.
Scrape head and
Have the hog's head cut into quarters by the
Soak head in salt water about 1 hour; wash.
Cook about 3 hours or until meat falls off bone.
Mix all ingredients.
Spread out in 9-inch square dish.
Refrigerate until firm.
Cut into 1-inch squares.
Make sure the meat is cooked well done.
o coarsely chop.
Coat roast generously with 2 tablespoons olive
ith salt and pepper.
Roast garlic head for 1 hour until
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
Heat oven to 350\u00b0.
Spray oblong baking dish with Pam.
Place roast (bone down) in dish.
Sprinkle with salt and pepper.
Roast in oven 20 to 30 minutes per pound or until done.
Last 30 minutes of roasting time, cover roast lightly with foil.
Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
Rub roast with 1 tablespoon oil and minced garlic.
Put in glass bowl, add sherry, ginger, pepper and onions.
Chill overnight.
Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice.
Serve with meat.
Makes 8 to 12 servings.
ver the body of the pig, squeezing lime juice liberally, rub
Clean the pig and remove the eye balls.<
wooden block in the pig's mauth, so that a
br>JELLIED PIG'S FEET with CHICKEN:
Follow the recipe above
egrees C).
Rinse the pig, and tie the front legs
Place pig's head, feet and ears in a large deep pot.
Add water to cover.
Add all seasonings except vinegar.
Cover pot, boil over low heat 2 to 3 hours until meat leaves bone.
Mince meat coarsely. Arrange in mold or pan.
Add vinegar to juice remaining in pot. Pour this liquid over meat in mold.
Refrigerate until mold has set or congealed.
When cold, slice and serve.