No. 4139 — Pressed Headcheese from a Boar's Upper Head
English historical translation of Molokhovets recipe No. 4139 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the head, remove the upper jaw and take out the bones.
Cover for several days with vinegar that has been boiled with salt, bay leaf, allspice, black pepper and ¼ teaspoon saltpetre.
Spread thin slices of fatback on a napkin and lay the head skin-side down on them after wiping it dry.
Prepare stuffing from pork or calf liver. Place a layer inside the head, followed by small lengthwise pieces of gherkin, strips of fatback and slices of hard-boiled egg.
Repeat layers until full, wrap in the napkin and simmer for several hours in water with aromatic roots, pepper, salt, a little vinegar and the bones removed from the head.
Remove and cool, place on a platter and decorate with aspic made from the reduced, strained cooking broth.