Head Cheese

Ingredients

• the legs
• the upper head
• Salt and pepper to suit the taste.
• a tea-cupful of vinegar
• a tea-cupful of catsup
• the liquor the legs were boiled in

Method

1. 1

   Clean and boil the legs and upper head.

2. 2

   Remove bones and skin, chop the lean meat, and mix with the liquor, vinegar, and catsup.

3. 3

   When cold, it can be cut into slices.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 87. The excerpt below is the record exactly as published.

HEAD CHEESE. Clean the legs nicely and boil by themselves, so that when done there will be plenty of the liquor. Boil the upper head, minus eyes, ears and nose, with considerable lean meat (tenderloin is best), and when done remove bones and skin from head and legs, and chop the lean. Salt and pep- per to suit the taste. Add the liquor the legs were boiled in, and, last but not least, a tea-cupful of vinegar and a tea-cupful of catsup

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