Head Cheese

Name: Head Cheese
Yield: Makes 18½″ slices or 8 servings
Ingredients: Ground nutmeg (optional); Rubbed sage; 1 carrot; 4 sprigs parsley; 2 tsp. salt; Ground red pepper; 1 bay leaf; 12 peppercorns; 1 pig’s or calf’s head; 1 large onion, quartered; 4 whole cloves; 6 celery tops

Preparation info

Makes 18½″ slices or
8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Hominy is a great escort for this

Ingredients

1 pig’s or calf’s head
1 large onion, quartered
4 whole cloves

Starter
Gluten-free

Method

Clean head, removing snout and reserving tongue and brains. Scrub well and place in large kettle. Cover with water; add onion, stuck with cloves, and tongue. Tie celery, parsley, carrot, bay leaf and peppercorns in cheesecloth and drop into kettle. Add salt.
Bring to boil, skim carefully and simmer slowly about 4 hours, or until meat is tender and falls easily fr