Head Cheese

Ingredients

• 1 hog’s head
• salt
• celery salt
• onion salt
• a bit of bay leaf
• a bit of onion

Method

1. 1

   Dress 1 hog’s head or half a head if a smaller quantity is desired.

2. 2

   Remove excess fat.

3. 3

   Cover remainder with water and cook slowly until meat falls from the bone.

4. 4

   Highly season the water during cooking with salt, celery salt, onion salt, a bit of bay leaf, and a bit of onion.

5. 5

   Take from stock and concentrate the stock to 1/2 its original volume.

6. 6

   Cut meat in small pieces, some of which may be reserved for scrapple.

7. 7

   Reheat in stock.

8. 8

   Put in mold to cool and set.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 2. The excerpt below is the record exactly as published.

HEAD CHEESE. Dress 1 hog’s head or half a head if a smaller quantity is desired. Remove excess fat. Cover remainder with water and cook slowly until meat falls from the bone. Highly season the water during cooking with salt, celery salt, onion salt, a bit of bay leaf, and a bit of onion

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