The 1901 Cookbook Archive
No. 4138 — Pressed Headcheese from a Boar's Lower Jaw
English historical translation of Molokhovets recipe No. 4138 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a fresh boar's lower jaw and simmer until soft in water with salt, bay leaf, allspice, black pepper and one onion.
Remove the meat and fat carefully from the skin without tearing it, then cut them into small squares.
Salt, season with ground allspice and mix.
Spread on the cleaned skin, fold into a round parcel, wrap tightly in cloth and press under a weight.
Once cool, slice and serve as an appetiser with vinegar, olive oil and mustard.
The author says to keep cold for no longer than two weeks.
Historical editorial note: The period two-week keeping claim for cooked pork headcheese is not validated; safe modern storage is substantially more restrictive.
Original source: Read Russian recipe No. 4138. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.