Preserving Meats: Headcheese 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Headcheese 02


	Headcheese 02

		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.