Calves’ Muzzle Salad -

Calves’ Muzzle Salad

Ingredients

1 kg / 2¼ lb calves’ muzzle
Salt
Saltpetre
Sugar (twice the weight of the saltpetre)
Few sprigs parsley
Freshly ground black pepper
1 clove
2 onions, peeled and sliced
200 g/ 7 oz gherkins, sliced
300 ml / 10 fl oz mayonnaise

Details

Serves: 6

Method

This is a traditional recipe from Spain, where veal snout is a much prized meat. A suitably-sized York ham would make a good substitute.

Soak the calves' muzzle in a vinegar and water solution for 1 hour. Season with salt, add saltpetre and soak for a further 48 hours.

Rinse thoroughly under the cold tap.

Place in a flameproof casserole, add enough water to cover, and some parsley, black pepper and the clove.

Simmer until cooked, drain, allow to cool and cut into small pieces or fillets.

Arrange the meat, onions and gherkins in a salad bowl. Add enough mayonnaise to mix well. Serve cold.

Related food category:

• Meat Salad