Pig 's Head Meat in Caul
|Pigs head||2 Pound, boned, soaked and cleaned|
|Pork liver||1 Pound, membrane removed, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped (Keep 1 Clove Whole And Chop 2)|
|Spinach||1⁄2 Pound, ribs removed|
|Cabbage||1 Small, cored and leaves separated|
|Lean boneless pork||1⁄2 Pound, finely chopped|
|Finely chopped fresh parsley||1⁄2 Teaspoon|
|Caul||1⁄2 Pound, soaked and drained|
|Grated nutmeg||1⁄2 Teaspoon|
|Fatback||2 Ounce (Use Fresh, In 1 Piece)|
Put the head into a heavy pot; add water to cover, the whole garlic clove, and salt and pepper.
Bring the water to a boil and simmer the head for about three hours, or until the meat is tender; if necessary, add boiling water to keep the head submerged.
Remove the head and let it cool.
Bring the cooking liquid to a boil and drop in the spinach.
Blanch it for about two minutes.
Remove the spinach and drain it.
Drop the cabbage leaves into the liquid, blanch them for about five minutes and drain them.
Reserve the cooking liquid.
Remove the meat from the head, then chop the meat, spinach and cabbage very fine.
Place the mixture in a bowl and add the liver, pork, garlic and parsley.
Break the egg over the mixture, grate in a little nutmeg and mix well.
Spread out the caul in a shallow bowl.
The edges of the caul should hang over the sides.
Place the meat mixture in the center and wrap the edges over it to form a parcel.
Melt the butter in a heavy casserole and add about 2 cups [1/2 liter] of the reserved cooking liquid.
Place the caul parcel in the casserole with the folds downward.
Stick the sprig of sage into the fatback and lay it on top of the parcel.
Bake the parcel uncovered in a preheated 325° F. [160° C] oven for about one hour, or until the top is browned.
Check at 15-minute intervals to see that the liquid in the casserole has not dried up; if necessary, add more reserved cooking liquid.
The parcel is best when served hot, although any leftovers are excellent cold.