The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

banquet been represented without the introduction of either a black or white servant in the act of bringing or placing a boar’s head upon the table of a wealthy amphytrion. Sneiders, Weenix, and Rubens, have often traced it upon their immortal canvasses, which were eagerly bought by the greatest epicureans to embellish their banqueting halls, and to show their children, from generation to generation, how their great forefathers used to live. No. 984. _Of the Boar’s Head à l’Antique._ Procure a head with as much of the neck attached to it as possible, singe it well, holding it over a charcoal fire, and keeping it moved, then wipe it with a cloth, scrape well with a knife without scratching the skin, and place it on a cloth upon its skull, open it with your knife from one end to the other, and bone it very carefully without piercing the skin, leaving no flesh whatever upon the bones, bone the two necks of the boar, which cut into long fillets two inches square, place the head in a salting-tub, over which put ten pounds of salt, one of brown sugar, ten bay-leaves, half an ounce of peppercorns, a quarter ditto of cloves, six blades of mace, eight minced onions, twenty sprigs of thyme, ten ditto of winter savoury, and two sliced carrots; mix all well together and leave it eight or ten days, (rubbing the head every other day,) until well salted, then take it out, dry it well upon a cloth, lay the head straight before you, skin side downwards, have ready ten pounds of forcemeat (No. 120,) (but using the flesh of the wild boar instead of veal,[9]) with which cover the interior of the head an inch in thickness at the thinnest parts, roll the fillets cut from the neck in pieces of the rind, (both salted with the head and dried upon a cloth,) place a layer of them lengthwise in the head, with a long piece of fat bacon half an inch square between each, sprinkle a little chopped eschalots, pepper, salt, and grated nutmeg over,