This has certainly been a pretty piggy summer so far. Contrary to pork producers’ fears, the swine flu pandemic seems only to have whetted our appetite for pigging out. Pig roasts and other porcine feasts are popping up all over the place.
Ingredientshalf a medium sized pig’s head onions a pound of suet half a loaf of stale bread one gill of vinegar
- Buy at a packing house half a medium sized pig’s head, which you can get for three or four cents a pound (the piece will cost about ten cents), clean and wash it well;
- Pare and slice one quart of onions (cost five cents).
- Chop quarter of a pound of suet (cost two cents) and grate half a loaf of stale bread (cost three cents)
- Put into a dripping pan one ounce of drippings (cost one cent), one gill of vinegar (cost one cent), then the onions, next the head, skin up, and last the bread, suet, and seasoning, well mixed
- Bake in a moderate oven for about one and a half hours.
- The dish will cost about twenty-two cents; it is hearty and extremely nutritious.