Poultry
( North of England )
Today, boiling fowl can be hard to come by, so use a chicken. The trotters can be replaced with a pork hock but the stock may not be as full of natural gelatine and may need to be reduced before adding the meat.
1 large boiling fowl
Bouquet garni (or a good pinch of mixed herbs)
2 pig’s trotters
Scrumpy or dry cider
Seasoning
2 hard boiled eggs
Garnishing
Remove any surplus fat from the inside of the bird, place in a
large pan with a good fitting lid.
Add the trotters, seasoning and the herbs. Cover with the cider. Bring to
the boil then simmer until the contents are well cooked. Remove the bird
and trotters and allow to cool.
Meanwhile strain the stock. Strip the meat from the bird and any found on
the trotters then finely chop. Also, adjust the seasoning if necessary.
Return the meat to the liquid and mix through. Line a good glazed
bowl or Pyrex dish with the sliced hard boiled eggs. Very carefully spoon
in the meat mixture, trying to leave the egg sliced in place.
Press well with the back of a spoon to firm the contents.
Put a plate or saucer that fits into the dish adding a weight on top. Leave to cool for several hours. If not required immediately store in the fridge.
To serve:
Turn out onto a dish and garnish.