Head Cheese

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

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