Head Cheese

Ingredients

• a hog's head or pig's head
• season to taste with salt
• season to taste with pepper
• a little chopped sage or thyme

Method

1. 1

   Clean the hog's head, split it in two, take out the eyes and brains, cut off the ears, and pour scalding water over them.

2. 2

   Rinse in cold water, put into a kettle with hot water to cover, and boil gently.

3. 3

   When the bones leave the meat readily, chop the meat small and season to taste.

4. 4

   Spread a cloth in a colander, put the meat in, fold the cloth over, and place a weight on top.

5. 5

   Let it cool and keep in a cool place to be eaten sliced thin.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 44. The excerpt below is the record exactly as published.

HEAD CHEESE. Having thoroughly cleaned a hog's head or pig's head, split it in two with a sharp knife, take out the eyes, take out the brains, cut off the ears, and pour scalding water over them and the head, and scrape them clean. Cut off an; part of the nose which may be discolored so as not to be scraped clean;. then rinse all in cold water, and put it into a large kettle with hot (not boiling) water to cover it, and set the kettle {having covered it) over the fire; let it boil gently taking off the scum as it rises; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone; chop the meat small and season to taste with salt and pepper, and if liked, a little chopped sage or thyme

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