Play it again, Sam 13 December 2019 Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
In this week's issue... Play it again, Sam Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
Read More
Search

Place setting

01 January 2000
Place setting

A test on regional and international recipes posed by Michael Connor. Illustration by Brian Fitzgerald

After being out of favour for many years, this dish has recently reappeared on fashionable menus. We are seeking the name of the dish and the country in which it is considered a traditional recipe.

INGREDIENTS

1 pig's head, salted

2 chickens, cut into pieces

1lb beef shin, cut into pieces

5 carrots, finely chopped

5 onions, finely chopped

1 small head celery, finely chopped

10 peppercorns

1 bunch parsley

1 bunch thyme

Milled salt and pepper

METHOD

Split the head, wash and remove the brain. Place in a pot and cover with cold water. Bring to the boil, strain, cover with cold water again, bring to the boil and cook for four hours.

Place the chicken and beef in another pot along with the vegetables, peppercorns, eight parsley stalks and two sprigs of thyme. Cover with water, bring to the boil and simmer until cooked.

Remove the chicken, beef and pork meat from the bones and chop into small pieces. Gently mix together with chopped parsley and thyme leaves. Season and place in large china pudding bowls. Add a little of each of the cooking liquors and press using a heavy weight.

When cold, turn out and served sliced.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!