Recipe

Head Cheese1896 Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago We still use this dish today but it is made in factories or butcher markets. Prep:20m Cook:75m Servings:6	Mystic_rive
	a very hard way to make a cold cut

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jenniferby

Ingredients

hog or pig head

sage

thyme

salt

pepper

Directions

After thoroughly cleaning a hog's or a pig's head, split it in two with a sharp knife; take out the eyes, take out the brain, cut off the ears, and pour scalding water over them and the head and scrape them clean. Cut off any part of the nose which is discolored so as not to be scraped clean; then rinse all in cold water and put into a large kettle with hot (not boiling) water to cover it, and set the kettle (having covered it) overthe fire; let it boil gently, taking off the scum as it rises; when boiled so that the bones leave the meat readily, take it from the water with a skimmer into a large wooden bowl or tray; take from it every particle of bone, chop the meat small and season to taste with salt and pepper, and if liked, a little chopped sage or thyme.

Spread a cloth in a colander or sieve, set it in a deep dish and put the meat in, then fold the cloth loosely over it, lay a weight on which may press equally the whole surface ( a sufficiently large plate will serve); let the weight be more or less heavy, according as you may wish the cheese to be fat or lean; a heavy weight by pressing out the fat will of course leave the cheese lean.

When cold take the weight off, take it from the colander or sieve, scrape off whatever fat may be found on the outside of the cloth, and keep the cheese in the cloth in a cool place, to be eaten sliced thin, with or without mustard and vinegar or catsup.

After the water is cold from which the head was boiled, take off the fat from it and whatever may have drained from the sieve or colander and cloth, put it together in some clean water, give it one boil, then strain it through a cloth and set it to become cold, then take off the cake of fat. It is fit for any use.

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Comments

jenniferbyrdez 1 year, 9 months ago said:
This is just cool info.

greekgirrrl 1 year, 9 months ago said:
My dad used to make this stuff when we were kids...it scared me to DEATH seeing all the organs etc up on the kitchen counter...but now I eat it once in a blue moon. I also enjoy sauteed sweetbreads.

kismet 1 year, 9 months ago said:
Good old farm food,do you also like scrabble,it's good fried. Thanks again

schmeelaf 1 year, 9 months ago said:
I have two pig heads in my freezer and want to do something with them. I have read that Mexican cooks make tamales with pork head meat and would like to find a recipe. This is also worth a good try.

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