"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HOG HEAD CHEESE Recipe

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This recipe for HOG HEAD CHEESE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. heavy veal
1 lb. pork
4 pig's feet
4 calves feet
1 tbsp. lemon juice
4 onions, finely chopped
2 stalks celery, finely chopped
6 green onions, finely chopped
1-1/2 tsp. paprika
1 tsp. sage
1 tsp. basil
1 tsp. powdered bay leaf
4 sprigs parsley
Salt & cayenne pepper to taste

Directions:
Directions:
Boil all meats in a gallon of salted water, add lemon juice and vinegar. Cook for 3 to 4 hours until meat is falling from the bones. Remove meat and chop, grind, or shred. Strain broth and add meat. Add vegetables and seasonngs. Vegetables may be sauteed in a little butter before adding to the broth. continue cooking everything for 20 min. Pour into a loaf pan or individual molds. Chill until set thoroughly. Turn out and garnish with parsley. Slice thin and serve with crackers.

 

 

 

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