XC - A pressed pig's head or calf's head
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XC - A pressed pig's head or calf's head". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

XC - A pressed pig's head or calf's head. Seethe it very soft, sort the bones well out and then crush it in a mortar and give thereto some wheat bread or simle. Flavour it with several herbs and give small raisins among it and finely chopped almond. Salt it, place it between two clean boards and put a stone on top of it so it is pressed well together. Then you can cut it in slices and make a brown or yellow sauce on it and let it seethe in it and then serve it forth.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:84>. Accessed on July 5, 2020, 10:30 pm.

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