HEADCHEESE
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HEADCHEESE

HEADCHEESE




      

HEADCHEESE


HEADCHEESE

Cut a hog's head into four pieces. Remove the brains, ears, skin, snout, and eyes. Cut off the fattest parts for lard. Put the lean and bony parts to soak overnight in cold water in order to extract the blood and dirt. When the head is cleaned put it over the fire to boil, using water enough to cover it. Boil until the meat separates readily from the bones. Then remove from the fire and pick out all the bones. Drain off the liquor, saving a part of it for future use. Chop the meat fine with a chopping knife. Return it to the kettle and pour on enough of the liquid to cover the meat. Let it boil slowly for 15 to 30 minutes. Season to taste with salt and pepper just before removing it from the fire. Bay leaves, a little ground cloves, and allspice may be added and boiled for awhile in the soup. If not condensed enough to form jelly, a little gelatin may be dissolved in cold water and mixed well with the cheese just before filling into the cans. Pack while hot in cans to within one-half inch of top. Cap, tip, and process:

No. 2 cans, 50 minutes at 250 or 15 pounds' pressure.


When ready to serve, thoroughly chill the can before opening. Serve cold.

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

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