The 1901 Cookbook Archive
No. 4116 — Uses for the Nape
English historical translation of Molokhovets recipe No. 4116 from the 1901 Russian cookbook, retaining original methods and measures.
When removing the head, cut slightly higher to leave a separate tender piece from the back of the neck.
Salt it with the fillets and tongues, then smoke as in recipe No. 4133. Serve as an appetiser.
Historical editorial note: Historic cured pork requires modern temperature, hygiene and curing controls.
Original source: Read Russian recipe No. 4116. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.