Head Cheese

Ingredients

• This is made of the head, ears, and tongue
• Boil in salted water till the meat drops from the bones
• one-half a cup of strong vinegar
• season the liquor with salt
• season the liquor with pepper
• season the liquor with sage
• season the liquor with sweet marjoram
• season the liquor with a little powdered cloves

Method

1. 1

   Boil the head, ears, and tongue in salted water until the meat drops from the bones; chop it like sausage meat.

2. 2

   Season the liquor with salt, pepper, sage, sweet marjoram, a little powdered cloves, and half a cup of strong vinegar.

3. 3

   Mix the meat with it, and while hot, tie it in a strong bag and keep a heavy stone upon it until cold.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 27. The excerpt below is the record exactly as published.

HEAD CHEESE. This is made of the head, ears, and tongue. Boil in salted water till the meat drops from the bones; chop it like sausage meat. Season the liquor with salt, pepper, sage, sweet marjoram, a little powdered cloves, and one-half a cup of strong vinegar

Cook this with the app: pantry check, scaling, and the assistant.