Head Cheese

Found in a

1911

cook book

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Head Cheese (Pork) is usually made of the

head, ears,and tongue.

Clean the Meat with the utmost care,

and boil both the Meat and Bones in Salted Water

until the former is very tender.

Take out the Head, place it in a colander to drain,

and remove all the Bones with a knife.

Cut the Ears in very thin slices and place

them with the Head Meat.

Season the whole to taste with Salt,

Pepper, Sage, Sweet Marjoram and

any other Herbs that may be available,

also a little Powdered Cloves.

Mix the mass well together,

and pack it tightly in a bowl,

interspersing layers of the mixture with

slices of the boiled tongue.

Press the whole into a compact shape,

and cover it with a plate on which is placed a

sufficiently heavy weight.

The Head Cheese will be ready to use in

two or three days.

it may be cut in thin slices and served with

Vinegar, and Mustard, if liked;

or it may be cut in slices, dipped in

Egg and Cracker Crumbs and fried.

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