Baked Pig's Head Recipe

Split the pig's head into halves, sprinkle them with pepper and salt,

and lay them with the rind part uppermost upon a bed of sliced onions in

a baking dish. Next bruise eight ounces of stale bread-crumb, and mix it

with four ounces of chopped suet, twelve sage leaves chopped fine,

pepper and salt to season, and sprinkle this seasoning all over the

surface of the pig's head; add one ounce of butter and a gill of vinegar

to the onions, and bake the whole for about an hour and-a-half, basting

the pig's head occasionally with the liquor.

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