Head-Cheese
From The Pattern cook-book, 1890
Serves 8
Serve with vinegar and mustard or fry like pig's feet.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 80. The excerpt below is the record exactly as published.
head-cheese. This is generally made of the head, ears and tongue, but the head alone may be used, if desired. Clean the meat very carefully, this part of the work being most par- ticular and not to be hurried. Boil the meat and bones in salted water until the former is very tender. Skim out the head, place it in a colander to drain, and remove all 190 THE PATTERN COOK-BOOK. the bones with a knife. Cut the ears rather fine, and place them with the head meat. Season the whole with salt, pepper, sage, sweet marjoram and any other herbs that may be available, adding a little powdered cloves. Mix the mass well together, taste to see if properly seasoned, and pack it tightly in a bowl, interspersing the layers of meat with slices of the boiled tongue
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