Fromage De Cochon

Name: Fromage De Cochon (Hogshead Cheese)
Cuisine: France
Ingredients: 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 pig’s head, weighing, when boned, about 6 lbs.; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns; 1 lb. of lean gammon, stock made as in recipe for Pot-au-Feu, but with the addition of 1 calf’s-foot and a little white wine, mixed herbs, bayleaves, salt, spices and peppercorns

Hogshead Cheese

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This excellent and tasty dish, simple to make, is vaguely reminiscent of brawn, but is far better flavoured and more highly spiced.

Ingredients

1 pig’s head, weighing, when boned, about 6 lbs.
1 lb. of lean gammon, stock made as

Europe
France
Dinner
Gluten-free

Method

Scald the pig’s head, divide it in half, remove the tongue and brains, divide each half head in 2 or 3 pieces. Put to soak in cold water for 2 hours. Dry the meat, and rub all the pieces thoroughly with coarse salt. Put them in a terrine, cover with salt, add the gammon, cut in slice