Head-cheese à l'Allemande

Ingredients

• Clean and wash a small pig's head
• 2 calf's or pig's feet
• 1 tablespoonful salt
• 3 onions
• 1 sliced carrot
• 1 white turnip
• 12 whole peppers

Method

1. 1

   Place head and feet in a kettle with cold water and salt.

2. 2

   Boil, then add onions, carrot, turnip, and bouquet.

3. 3

   Cook until meat separates from bone, chop, and season.

4. 4

   Strain broth, reduce, and add vinegar.

5. 5

   Prepare jelly and mold with meat.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 232. The excerpt below is the record exactly as published.

tablespoonf ul salt, 2 of sugar, 1 of whole peppers, 2 bay leaves, 1 teaspoonful whole cloves, 3 blades of mace, 1 teaspoonful thyme tied in a cloth, and 4 large onions cut into pieces. Boil until tender, then take them out, put in a stone jar, strain the liquor through a flannel jelly bag, and pour it hot over the feet ; when cold tie the jars up and set in a cool, dry place. Pigs' feet prepared in this way are to be served cold for supper or lunch. Pig's Head^ Filled. — Gut a well-cleaned pig's head open on the under side, remove the bones without tearing the skin, spread it out on the table, season it inside and outside with salt and pep- per, and fill it with veal or sausage forcemeat (see Forcemeat) ; put in first a layer of forcemeat, lay on this some strips of beef tongue and of larding pork, some slices of trufiles, and mushrooms (if handy), some pieces of roasted pork or veal, and some pickles cut into strips ; cover with forcemeat, and again lay the tongue and other ingredients over, and so on, until the head is filled. Sew it up, and cover the opening with a piece of skin cut from fresh pork, sewing it all around with thread. Wrap the head in a cloth, and bind or sew it firmly, then put into a large kettle with 4 calf s feet and the cracked bones from the head ; cover with cold water, add salt, 2 onions, 2 bay leaves, a bunch of thyme, Vi dozen cloves, 1 dozen peppers, and 1 quart vinegar, and boil 3 hours. Remove from fire, letting it remain in the liquor till cold ; then take the head out, remove the cloth and threads, take off the skin from the opening of the neck, wipe it dry, and cut 1 slice from the neck to show the force- meat. Let the liquor get cold, remove the fat, and put over the fire 846 M£ATS. again, adding the beaten whites of 3 eggs mixed with the juice of 1 lemon, and then taste ; if not sour enough, add more vinegar and boil 5 minutes ; draw it from the fire, let it stand for 5 minutes ; then strain through a napkin into a mold, and set aside to cool. When the head is to be served, place it on a large dish and garnish with the jelly and parsley. Spare Ribs^ Salted. — Bub th^ spare ribs all over with salt and let them lay for 3 or 4 days, turning them once or twice during that time. When they are to be dressed, wash well in cold water, put over the fire in a saucepan covered with cold water, boil slowly till done, which will take about ly^ hour. Any kind of vegetables may be boiled with them. 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 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

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