Hog's Head Cheese

Ingredients

• Have your butcher split the head
• a tablespoon of salt
• a tablespoon of finely powdered sage
• a saltspoon of pepper
• half a cup to a pint of the meat

Method

1. 1

   Clean and boil the hog's head in water until the meat separates from the bones.

2. 2

   Pick out the bones and chop the meat finely.

3. 3

   Season with salt, sage, and pepper, and moisten with the thick liquid from boiling.

4. 4

   Cook slowly for half an hour, pour into molds, and cool.

5. 5

   Top with melted lard for preservation.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 67. The excerpt below is the record exactly as published.

HOG'S HEAD CHEESE Have your butcher split the head and clean it. Wash it thoroughly and put it into a kettle of boiling water, the water being enough to completely cover it. Cover the kettle PORK 121 tight and boil gently till the meat separates freely from the bones. Take the head in a pan and pick out all the bones. Next put it in your chopping bowl and chop fine. While in the bowl season, to a pint of meat a tablespoon of salt, a tablespoon of finely powdered sage, and also a saltspoon of pepper. Mix thoroughly and moisten with the thick liquid left from the boiling head, half a cup to a pint of the meat

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