The Bath Chap
11 September 2006
Ingredients
Pigs' heads
Water
Salt
Method
Wash the pigs' heads and then cook by boiling in salted water leaving the tongue in place.
Allow to cool and then chilluntil firm.
Take off the skin from the outside and the bones and teeth from the inside and trim any surplus fat. Split the tongue down the middle and lift off the cheek and tongue. Put them into a Bath Chap mould which is shaped like a cone that has been split in half from top to bottom. There should be three discernible layers - fat meat and tongue. Weigh and chill.
Slice and serve on toast as a breakfast dish - with English mustard.
