Hog's Head Cheese

Ingredients

• Thoroughly clean the head
• a handful of salt
• half a teacup of sweet marjoram
• the same of summer savory
• the same of sage
• a teaspoonful of powdered allspice
• 6 cloves
• a saltspoonful of powdered mace
• half a pint of the broth
• the same of sharp vinegar

Method

1. 1

   Boil the cleaned head until the bones drop out, then drain off the broth.

2. 2

   Remove all bones and chop the meat finely.

3. 3

   Season with pepper, marjoram, savory, sage, allspice, cloves, and mace.

4. 4

   Add broth and vinegar, pack in molds, and let cool.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 26. The excerpt below is the record exactly as published.

Hog*8 Head Cheese. Thoroughly dean the head^ which must be split open, put it ever the ire with plenty of cold water and a handful of salt, boil until the bones drop out, it will require five or six houn, or perhaps longer, as it depends on the size of the head \ when done drain off the broth, take out every particle of bone, put Am meat in a ehopping-bowl, season with plenty of pepper, red Mid black, half a teacup of sweet marjoram, the same of summer pavery, the same of sage, a teaspoonful of powdered allspice, ¥m 9i eloves, a saltspoonful of powdered mace, chop altogether as ine as possible, add half a pint of the broth, and the same ef shag) vinegar, pack in moulds, and when cold cut in dkh sBoes. MEATS. 67 * Pork Tenderloins. Prepue » filling as for a leg of pork; with a sharp, narrow- Dladed knife, make an incision through the centre of the meat from one end to the other; the tenderloins should be cut m lengths of about a foot each ; fill with the dressing, secure the ends with little skewers, to prevent the filling from coming out, mb the outsides with powdered sage, pepper and salt, dust with flour, lay them side by side in a dripping-pan, put a little hot water around them, and roast in a hot oven about three-quarters of an hour, thicken the gravy, pour over them when you serve them. Baste often, with butter and hot water. This dish is js fine in flavor as poultry. * Pig's Feet in Jelly. Clean thoroughly two sets of pig's feet, put them over the ire in three quarts of cold water, boil them slowly four hours, er until the meat falls from the bones, strain through a cullen- der, return the broth to the pot and boil until reduced to a pint ; take all the bones from the feet, and cut the meat in small pieces, but do not chop it; season it with black and cayenne pepper and salt, a teaspoon^l of powdered allspice, half an one of powdered cloves,

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