Pork/Lamb Pig's Head Pudding

pig's head pudding
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 pig's head​

1 pig's liver​

butter​

pepper​

salt​

onion​

1 fresh egg​

hard-boiled eggs sliced​

strips of pastry​

Instructions:

Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter, pepper, salt, and a little chopped onion. After well seasoned, put in a baking dish with one egg beaten light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made the same way. - Mrs. Col. S.​

 

[donna]

After reading Barry's thread on egg sauce for calf's head, thought of this thread. Here is recipe for Pig's Head Pudding and can also make Calf Head's Pudding. I don't think I will try these.