Pig's Head Cheese

Ingredients

• Split open a pig's head
• two even teaspoons of soda
• salt
• pepper
• dried sifted sage

Method

1. 1

   Clean and soak the pig's head overnight.

2. 2

   Boil until meat leaves the bones, chop fine, season, and press in a cloth overnight.

3. 3

   Serve sliced.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 30. The excerpt below is the record exactly as published.

Pig's Head Cheese. Split open a pig's head, singe off the hair; cut off the whole mouth, nostrils, ears and dig out the eyes, brain and everything but the meat. Wash it clean, soak it over night in warm water with two even tea- spoons of soda in it. Next morning scrape the skin well and wash in two waters. Rub it well with salt and put over to boil with water enough to cover it. Skim it as often as it rises. When cooked so the fiesh i The Queen Cook Book 79 leaves the bones take it up with the help of a skim- mer. Then take out all the bones; be careful to get all the small ones. Chop it fine. Season to taste with salt, pepper and dried sifted sage; stir it in. Lay a thin cloth over a colander, put in the meat, fold the cloth tightly over it, cover with a plate the right size and lay a heavy weight on it over night to press. Some add the pig's feet with it dressed as for souse. It makes a nice dish sliced ofif for tea. Can put vine- gar on it as you eat it. A good change for breakfast with soft-boiled eggs and milk toast. A good winter dish. Pigs' Feet Souse. Take the legs and feet of two pigs about eight mches long from the toes up, cut them in two about four inches long each, cut off the entire foot, singe off the hairs, soak them over night in warm water, putting in two even teaspoons of soda

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