Recipes > Meat > Pork > Head Cheese

Head Cheese


This is made of the head, ears and tongue of a pig. Boil them after cleaning them, in salted water until tender. Strip the meat from the bones and chop (not grind) very fine. Season with salt, pepper, sage and powdered cloves, to taste; then add one cup of good vinegar. Mix all together thoroughly and pack hard into molds or bowls, interspersing bits of the tongue cut into oblongs and triangles an inch in length. Wet a plate and press down on the top of each mold and place a weight on top of that. In two days it will be ready to eat. If you desire to keep it several weeks you can turn it out of the molds and immerse in cold vinegar in stone jars. This will preserve it admirably and you have only to pare away the outside if too acid for your taste.


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Civic League Cook Book (1913).

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