Head Cheese (English Brawn)

Ingredients

• the remainder is cut in pieces
• season to taste with salt
• pepper
• sifted sage
• pour over the broth from the kettle

Method

1. 1

   Soak the pig's head pieces overnight in salted water.

2. 2

   Wash, cook in just enough water to cover until bones separate.

3. 3

   Remove bones, cut meat, season, pour broth over, and cool to harden.

4. 4

   Slice and serve with hot baked or mashed potatoes.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 111. The excerpt below is the record exactly as published.

pep- per, and any sweet herbs liked; then thicken it to the consistency of mush, with flour; fill square baking^pans with it, and let it get cold; then slice, dip in flour, and fry in salt pork fat. HEAD CHEESE {English Brawn). — The cheeks of pig's heads are reserved for salting with the hams and shoulders; the remainder is cut in pieces and soaked over night in salted water; the next morn- ing wash thoroughly, and put over the fire in a kettle with just water enough to cover the meat (the cleansed pig's feet may be added). Simmer slowly until the bones will easily separate from the meat, then take it up in a pan and pick out every bone; cut the meat in small pieces, season to taste with salt, pepjDer, and sifted sage; pour over the broth from the kettle

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