Head-Cheese from Pigs' Feet and Calf's Tongue

Ingredients

• 4 pigs' feet
• 2 calves' tongues
• 1 small onion
• % bay-leaf
• % tsp. of meat extract
• 1 sour pickle, cut into small pieces
• 2 qts. of water
• 4 pepper-corns
• 3 tbsps. of vinegar
• Juice of % lemon
• % pt. of white wine

Method

1. 1

   Clean pigs' feet and calves' tongues, boil with water, salt, pepper, onion, and bay-leaf until done.

2. 2

   Remove skin from tongue, chop meat.

3. 3

   Strain bouillon, add vinegar, lemon juice, wine, and meat extract.

4. 4

   Place meat in a dish, pour bouillon over, cool, and serve with salad or fried potatoes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 73. The excerpt below is the record exactly as published.

HEAD-CHEESE FROM PIGS' FEET AND CALF'S TONGUE. Quantity for 6 Persons. 4 pigs' feet 1 small onion 2 calves' tongues % bay-leaf Juice of % lemon % tsp. of meat extract % pt. of white wine 1 sour pickle, cut into small 3 tbsps. of vinegar pieces Some salt 2 qts. of water 4 pepper-corns

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