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HEADLESS HEAD CHEESE

1 lb. ham (preferably smoked), trimmed of fat
1 lb. ground pork (or ground turkey + 1 teaspoon beef bouillon)
4 cloves garlic (1 t. dry)
1 t. charcoal flavor (opt)
\xbd t. beef bouillon (opt)
1 onion
1 teaspoon black pepper (freshly ground if possible)
2 teaspoons curry powder
1 tablespoon sage (or poultry seasoning)
1 1/4 teaspoon salt
1/4 teaspoon allspice (opt)
1 egg white
1/2 c. cream

3 quarts boiling water
1/4 c. vinegar
1 1/4 teaspoon salt
1 bay leaf

Grind ham, garlic and onion together in meat grinder or food
processor. Add pork, pepper, curry powder, sage, 1 1/4 teaspoon
salt and allspice. Mix well. Blend in egg white and cream.

Put 3 quarts water, vinegar, bay leaf and last 1 1/4 teaspoon salt
in 4 qt. pot and bring to a boil. Spread a large square of
cheesecloth on counter. Put the meat mixture in the center of
cloth and pat into a loaf shape. Fold cheesecloth around meat,
tie with string, and place on rack in boiling water. Cover. Reduce
heat and simmer 1 1/2 hours. If loaf isn't covered by water, turn
over after 45 minutes.

Remove and drain. Do not remove cheesecloth. Cover with a weight
and cool. Remove cheesecloth and slice thinly. Serve cold or
reheat in moderate oven.

Great on pumpernickel or rye bread with mustard and mayonnaise, or
plain on soda crackers or Triscuits.

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