1 whole hog's head, well cleaned
5 gallons water in large soup kettle
5 large onions
2 red peppers cut fine
parsley and shallots
1 pod garlic
1 tbsp black pepper
1 - Set kettle of water to boil, and put in at once your hog'sm head.
2 - Boil for 3 hours then take fork and see if it can be pulled apart easily.
3 - If not, boil 1 hour more.
4 - When it can be easily pulled apart, remove the head from the liquid, place in a large
china or white granite-ware platter, pull all the bone out of the head, remove pieces of skin,
6 - and put the shredded meat in a large bowl until you have finished with the whole head.
7 - All this must be done with the fingers, or one can never be sure that all the small parts
of bone have been removed.
8 - Return the meat to kettle of liquid which should be reduced to about 1 1/2 gallons by this time.
9 - Set on the fire, and cut onions, shallots, parsley and garlic very fine, add to the boiling kettleful.
10 - Boil 10 minutes then add pepper, red peppers and salt.
11 - Boil for 1 hour more, but stir continually to prevent sticking and burning.
12 - Many a fine kettle has been scorched in the last hour of cooking.
13 - Taste for seasoning, add more if necessary, and pour into small china and glass bowls.