Hog's Head Cheese

Ingredients

• Take one hog's head
• and four feet
• a quart of buckwheat flour
• season with salt, black and red pepper

Method

1. 1

   Clean and soak the hog's head and feet well, then put in a granite pot and boil until the meat is thoroughly done.

2. 2

   Remove from pot and work the meat all together very fine, season with salt and pepper, then put in a dish to mould.

3. 3

   Take the liquor and small pieces of meat not used in the cheese and pour over it the buckwheat flour, let it cook, put in a pan to mould, slice, fry and serve.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 11. The excerpt below is the record exactly as published.

HOG'S HEAD CHEESE Take one hog's head and four feet. Clean and soak well, then put in a granite pot and boil until the meat is thoroughly done. Remove from pot and work the meat all together very fine, season with salt, black and red pepper then put in a dish to mould. Take the liquor and small pieces of meat not used in the cheese and pour over it a quart of buckwheat flour

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