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LOCATION: Recipes >> Preserving Meats >> Headcheese 02

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Head Cheese

1 pig or calf's head
1 large onion, quartered
4 whole cloves
6 celery tops
4 sprigs parsley
1 carrot
1 bay leaf
12 peppercorms
2 t salt
ground red pepper
sage
nutmeg

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 for about 4 hours
or until meat is tender and falls easily from bones. Remove tongue
form water after it has cooked 1.5 hours.

Lift head onto a large platter. Strain and reserve liquid in
kettle. Remove all rind from head: cut the meat and tongue, skin
removed and excess tissue from root end, trimmed, into tiny pieces.
Place in large bowl.

Drop brains into a little of the cooking liquid; simmer, covered,
15 minutes. Remove, drain and add to meat and tongue. Season
lightly with cayenne, sage and nutmeg. Toss to mix.

Pack into loaf pan. Pour 1/2 c cooled cooking liquid over mixture.
Chill for 48 hours.

Note: I added white vinegar, salt and freshly ground peppercorms
to the final liquid.

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