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.
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
1 bunch parsley
1 bunch thyme
Milled salt and pepper
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.