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LOCATION: Recipes >> Preserving Meats >> Headcheese 01

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Headcheese

1/2 pig's head
4 pig's feet
1 onion, chopped
2 tablespoons (30 ml) salt
2/3 cup (150 ml) vinegar
1 teaspoon (5 ml) freshly ground pepper)
1/2 nutmeg, grated
4 pickled sour gherkins, choarsely chopped
1 teaspoon (5 ml) ground mace
melted lard

Put the head and feet in a saucepan, and barely cover them with
cold water. Add the onion and salt, and bring slowly to a boil.
Simmer over low heat for two to three hours, or until the meat is
easily detached from the bones. Remove the meat from the pan and
bone it carefully. Dice the meat. Strain the cooking liquid.

Combine the meat with the vinegar, pepper, nutmeg, gherkins, mace
and as much of the cooking liquid as necessary to make a smooth
syrupy mixture. Simmer it gently for 15 minutes.

Rinse out stoneware pots or bowls with cold water or vinegar.
Ladle in the headcheese, pressing it down well and filling the
containers to just below the rims. Let cool until the liquid jells.
Cover the surface with a layer of melted lard. Refrigerated, the
headcheese will keep for about a month.

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