Headcheese for the Unconvinced

This is a great way to begin cooking the whole head— it is straightforward to make; it just takes time. This recipe is for everyone who thinks they don’t like headcheese. There is no melting tongue, pieces of chewy skin, or crunchy ears; instead there are just pieces of meat and carrots set in a well-flavored jelly made from the cooking liquid. Try it: if you like it you may be ready for the next step, Advanced Headcheese.

The inspiration for this