Head-cheese. — Split a small pig's head into two and wash it
in cold water. Place the head with 2 well-cleaned pig's feet in a
kettle over the fire, cover with cold water, add 1 tablespoonf ul salt,
and as soon as it begins to boil add 3 onions, 1 carrot✪ Head-cheese, a large boa*
quet, and 1 tablespoonf ul whole peppers, cover, and cook till the
meat separates easily from the bone. When done take out the head
and feet, remove the meat from the bones and chop it fine, season*
ing with salt and pepper to taste. Bemove every particle of fat
from the broth, strain it into a clean saucepan, add the meat;
place the saucepan over the fire, boil, while stirring constantly, 5
minutes, then pour it into molds or tin pans. When cold, turn
the head-cheese out of the form, cut in slices, and serve; or dip
the slices in egg and bread crumbs, and fry light brown. If the
head-cheese is to be kept for a long time put it into a large stone
jar, and cover with vinegar. (If the quantity is too large take Vi
a pig's head, 1 pig's foot, and use half of all the ingredients.)
Head-cheese k I'Allemande.— Clean and wash a small pig's
head, place it in a kettle with 2 calf's or pig's feet, cover with cold
water, add 1 tablespoonf ul salt Place the kettle over the fire, and
as soon as it boils add 3 onions, with 3 cloves stuck into each one,
1 sliced carrot, 1 white turnip, a large bouquet, and 12 whole pep*
FOBS. 847
pers, cover, and cook till the meat separates from the bone ; then
take out the head and feet, remove all the meat and cut it into
small square pieces, and season them with salt and pepper to taste.
Strain the broth through a napkin, remove every particle of fat,
return the broth in saucepan to the fire, reduce it by boiling to 3
pint^s add vinegar enough to give it a nice sour taste. Beat the
whites of 2 eggs to a stiff froth, add the juice of 1 lemon and y^
gill of cold water, add it to the above broth, cook 5 minutes ; then
draw it to side of stove, letting it stand 5 minutes. Lay a napkin
in a sieve, set the sieve over a bowl, place the bowl in a vessel of hot
water, then pour the jelly in the napkin. When the jelly has been
strained in this way set aside to cool. Have ready a mold, pour in
some jelly to cover the bottom, let it stand till cold ; then lay in
the bottom some slices of lemon freed from the pits and cut into
quarters, some green pickles and beets cut into fancy shapes ; over
this lay the meat, pour over the jelly, and set aside in a cool place.
Serve cold, cut into slices, with remoulade sauce.
Page 233 · 2 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Head-cheese. — Split a small pig's head into two and wash it in cold water. Place the head with 2 well-cleaned pig's feet in a kettle over the fire, cover with cold water, add 1 tablespoonf ul salt, and as soon as it begins to boil add 3 onions, 1 carrot, a large bouquet, and 1 tablespoonf ul whole peppers, cover, and cook till the meat separates easily from the bone. When done take out the head and feet, remove the meat from the bones and chop it fine, seasoning with salt and pepper to taste. Bemove every particle of fat from the broth, strain it into a clean saucepan, add the meat; place the saucepan over the fire, boil, while stirring constantly, 5 minutes, then pour it into molds or tin pans. When cold, turn the head-cheese out of the form, cut in slices, and serve; or dip the slices in egg and bread crumbs, and fry light brown. If the head-cheese is to be kept for a long time put it into a large stone jar, and cover with vinegar. (If the quantity is too large take Vi a pig's head, 1 pig's foot, and use half of all the ingredients.)
Head-cheese k I'Allemande.— Clean and wash a small pig's head, place it in a kettle with 2 calf's or pig's feet, cover with cold water, add 1 tablespoonf ul salt Place the kettle over the fire, and as soon as it boils add 3 onions, with 3 cloves stuck into each one, 1 sliced carrot, 1 white turnip, a large bouquet, and 12 whole pep-
FOBS. 847
pers, cover, and cook till the meat separates from the bone ; then take out the head and feet, remove all the meat and cut it into small square pieces, and season them with salt and pepper to taste. Strain the broth through a napkin, remove every particle of fat, return the broth in saucepan to the fire, reduce it by boiling to 3 pints add vinegar enough to give it a nice sour taste. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon and y^ gill of cold water, add it to the above broth, cook 5 minutes ; then draw it to side of stove, letting it stand 5 minutes. Lay a napkin in a sieve, set the sieve over a bowl, place the bowl in a vessel of hot water, then pour the jelly in the napkin. When the jelly has been strained in this way set aside to cool. Have ready a mold, pour in some jelly to cover the bottom, let it stand till cold ; then lay in the bottom some slices of lemon freed from the pits and cut into quarters, some green pickles and beets cut into fancy shapes ; over this lay the meat, pour over the jelly, and set aside in a cool place. Serve cold, cut into slices, with remoulade sauce.
Records on this page
Head-cheeseHead-cheese à l'Allemande