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Wild Boar Head

4 servings

Ingredients

• 1 pcs Wild boar head
• Water (a little)
• Vinegar (a little)
• Salt (a little)
• Onions (a little)
• Pepper (a little)
• Cloves (a little)
• Bay leaves (a little)
• Sage (a little)
• Thyme (a little)
• Rosemary (a little)
• Parsley (for garnish) (a little)
• Lemon slices (a little)
• Red beets (a little)
• Hard-boiled eggs (a little)
• Cucumbers (a little)
• 1 pcs Lemon

Instructions

1. Thoroughly wash the seared head, loosen the skin from the upper and lower snout, make an incision in front of the forehead to prevent the rind from bursting, and let it soak in water overnight.
2. Without a ham kettle, tie the head in a clean, old cloth, smooth down the ears, and tie the cloth together.
3. Place it in a pot, cover with 2 parts water and 1 part vinegar, salt, skim well, and slow cook for 4-5 hours with plenty of onions, pepper, cloves, bay leaves, sage, thyme, and rosemary until it is almost tender.
4. Then let it steep in the boiling broth for 1 hour; the broth must taste strongly seasoned.
5. Clean the ears, peel the tongue, let the head cool, place it in a suitable container, pour the cooled broth over it, and store until use – it will keep for weeks this way.
6. To serve, trim some of the black skin from the neck, garnish the platter with chopped parsley, lemon slices, red beets, hard-boiled egg whites and yolks, and cucumber strips.
7. Garnish the head with greenery and place a lemon in its mouth.
8. Serve with Cumberland sauce, Sauce diable, or Remoulade sauce.

Modernized from a treasured 19th-century German cookbook.