HEADCHEESE
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HEADCHEESE

HEADCHEESE




      

HEADCHEESE


HEADCHEESE

The head is frequently used for making headcheese. The head should be shaved clean, the snout skinned and nostrils cut off just in front of the eyes. Cut out the eyes and eardrums. The fattest part should be used for lard. When the head is cleaned, soak it in water for some time to extract the blood and dirt. After the head is thoroughly cleaned cover it with water and boil until the meat separates from the bones. Tongues may be cooked with the head. When thoroughly cooked take out the meat, saving the liquor for future use. Chop the meat up fine. Season with the following for every 50 pounds of meat:

2 gallons of the liquor,
l-2 pounds salt.
3 ounces black pepper.
1 ounce red pepper.
4 ounces ground cloves.
All should be mixed thoroughly so that proper seasoning is obtained. If casings are available, stuff the mixture into large beef casings. A hog stomach, afte r it is thoroughly cleaned, may be used. If the meat is stuffed into casings it should be boiled again in the same liquor in which the meat was boiled. The meat in the casings should be boiled until it floats, then placed in cold water for a short time. Store it away in a clean, cool place on a shelf or table. Place a board over the meat in the casings with a weight on top in order to hold the shape and to prevent the moisture from collecting in one spot. If there are no casings available in which to stuff the meat it should be kept in shallow pans.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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