Farsure Boars Head – An Illusion Food

Sir Myles Called for a potluck, Being an enthusiastic cook (and having wanted to do this before) I pulled out my cookbook and tried this. It went over very well (most people laughed in disbelief).

2Lbs. Ground Pork 1Lb. Ground Beef 3 Eggs Beaten 2 Tsp. Salt 1 Tsp. Ea. – Ground Ginger and Mace ½ Tsp. Ground Cardamom ¼ Tsp. Ea. Ground Cloves and Pepper 2 Large Yellow Turnips 2 Round Red Radishes Bunch of Parsley 2 Apples about the same size – the smaller one should be red.

Mix meat, eggs and seasonings and chill thoroughly. Mold head out of well chilled meat mix putting aside enough for the ears. When you are happy with the snout (I’d make it a little large, It will shrink when cooking) Make a slit and open the mouth forcing the larger of the 2 apples in. Cover loosely with Aluminum foil Bake at 350 for about 1.5 hours Removing ears about ½ way through. Cool (It will fall apart when you move it if you don’t)

To assemble Remove foil from cooled pieces. Insert Toothpicks in the base of the ears and attach them to the head. Carve tusks out of turnips (one of mine broke I put it back together with a toothpick) and toothpick them to the base. Add radish Eyes pushed into the meat. Place Head on a platter and surround with parsley (I also used left over radishes and Turnip bits) Replace the cooked apple with a fresh red one.

The recipe recommended a honey mustard sauce (Below) to be served along with the head.

¼ cup of clear honey
2 oz finely ground mustard (See notes below)
1 tbsp. wine vinegar
3-tsp. red wine (mine used a Rose’)

Warm Honey and mix all ingredients together – Note – I used a whole 1.5 oz bottle of ground mustard and this was so strong I wouldn’t recommend it. Next time I do this I’ll start with ½ Oz and add to taste.