The 1901 Cookbook Archive
No. 985 — Wild Boar's Head with Horseradish or Sweet Sauce
English historical translation of Molokhovets recipe No. 985 from the 1901 Russian cookbook, retaining original methods and measures.
Soak a whole wild boar's head in cold water for several hours, then scald with boiling water, clean and remove the tongue.
Wrap the head in a napkin and boil in water with a bottle of vinegar, salt, spices, onions and garlic.
When completely tender, serve with horseradish or a sweet sauce.
For Easter, the head is served cold: boil as above, cool, then decorate with a mayonnaise-style preparation, parsley and slices of lemon.
To provide
1 boar's head and 1 bottle of vinegar Salt and a handful of bay leaves A handful of allspice berries | 5–7 onions and 2–3 heads of garlic Horseradish or a sweet sauce |
Historical editorial note: The source describes a historical preparation of wild game; present-day hygiene, parasite-control and cooling rules are essential.
Original source: Read Russian recipe No. 985. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.