Polish Stuffed Pig 's Stomach
|Pigs stomach||1 , rinsed|
|Pigs head||1 , boned, soaked, cleaned, tongue and brains removed, brains reserved for other use, head meat cut into pieces|
|Pork fat||3⁄4 Pound, fat, tubes and fibrous tissue removed|
|Pork belly||1⁄4 Pound|
|Pork rind||3⁄4 Pound|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Mixed dried herbs||1 Teaspoon|
Combine the head meat, tongue, heart, pork belly, pork rind and 1 tablespoon [15 ml.] of the salt in a large pot.
Add water to cover and bring to a boil.
Reduce the heat and simmer uncovered.
Remove the pork belly after 30 minutes.
Continue cooking the other meats until they are tender but not falling to pieces, about one to one and one half hours for a small pig's head, two hours for a larger and older one.
Remove the meats and drain them.
Reduce the cooking liquid to about 4 cups [1 liter], then strain it.
Peel the tongue.
Cut the tongue and pork belly into large cubes.
Slice the other meats thin.
Cut the rind into julienne.
Put the meats into a bowl and add the remaining salt, the grated nutmeg and the herbs.
Pour in enough reserved cooking liquid to moisten the mixture and combine the meats well.
Stuff the mixture loosely into the pig's stomach and sew the stomach shut.
Prick the stomach with a skewer.
Immerse the stomach in a pot of hot water, bring the water to just below a boil and simmer the stuffed stomach, uncovered, until it is tender.
This may take six hours.
Add water if necessary to keep the stomach submerged.
Remove the stuffed stomach from the pot and rinse it in cold water.
Wrap it in a cloth, set it on a tray, lay a board on top and weight the board with two or three cans of food.
Refrigerate the stomach for about 12 hours before slicing and serving it.
It can safely be kept in the refrigerator for about three days.