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Bath Chaps Recipe

11 months ago

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 BATH CHAPS
Bath chaps are a speciality of the West Country, and if you have a spirited butcher he will prepare them for you wherever you are, if asked nicely. They are a boned-out pig’s head which is rolled so the tongue is in the center, surrounded by the cheeks and their protective layer of fat, and tapering to one end where you have the nozzle.
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Instructions
  1. This should be brined for 3 days, then boiled in a similar fashion to the whole head, though 2 hours’ cooking time should be ample, not having the skull to contend with. You can then slice it and serve it hot, with mash and Green Sauce as with the cheek and tongue; or allow it to go cold, slice it thinly and eat it with gherkins; or fry slices, which are delicious served with greens tossed in a Mustard Dressing.

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