Headcheese

Ingredients

• a cleaned hog's head
• enough of the liquor to make moist

Method

1. 1

   Cook the hog's head until the meat falls from the bones.

2. 2

   Chop the meat, season well, and spread in a dish or pan to set.

3. 3

   If desired, the feet, tails, heart, stomachs, and similar parts may be used with the heads.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 131. The excerpt below is the record exactly as published.

headcheese, or scrapple. The headcheese or scrapple can be kept only a short while; the sausage may be kept for sev- eral months by being stuffed into casings and smoked, or into cloth bags, the outside of the bag being rubbed with melted lard or paraffin. METHOD OF DEVELOPING LABOHATORY WORK. Unless this lesson can be given at a time when an actual demonstra- tion on curing meat may be attended in some home, the lesson may be given as a lecture by the teacher. For laboratory work, poultry or fish may be canned according to the directions given, or any of the recipes below may be tried in class or used at home and reported in class. SALTSAGE. Use choice trimmings, about one-fourtli to one-third fat. Porlj and beef or porli and rabbit may be combined. To 100 povmds of meat add 2 pounds of salt, 3 ounces white pepper, 3 ounces ground sage and J ounce red pepper. Mix well with the meat before grinding. Stuff in casing or cloth bags, or fry dowii and cover with hot fat or can by any suitable method. LI\^R SAUSAGE. Use meat and skin from heads, feet, and tails about equal in weight to the amount of livers. Scald the livers 10 to 15 minutes in boiling water ; cook the other meats thoroughly. Season well with salt, pepper, and other spices if desired. Add 5 pounds of red dog flour to 100 pounds of the meat; moisten well with the liquor and grind fine. Stuff in casings and cook for half an hour. USE AND PREPARATION OF FOOD. 199 HEADCHEESE. Cook a cleaned hog's head until the meat falls from the bones. Chop the meat, season well, add enough of the liquor to make moist

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