Headcheese
From The farm cook & rule book, 1923
Serves 20
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 103. The excerpt below is the record exactly as published.
Headcheese Skin the hogs' heads, remove the brains and eyes and split the heads down the center of the foreheads and noses. Put the pieces in a kettle, cover with water and boil gently until the 214 THE FAEM COOK AXD EULE BOOK meat comes off the bone easily. Then remove the meat, chop it finely, return it to the kettle and add a part of the liquor in which it was cooked, and boil 15 minutes. While this is cook- ing, season to taste with salt and pepper. To 12 pounds of meat add 14 pound of salt, % pound of pepper and if desired, a trace of allspice and cloves
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