"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Headcheese Recipe

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This recipe for Headcheese, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Hogs head
1 Hogs tongue
salt and pepper
sage or chili powder.

Directions:
Directions:
Clean and scrape hog's head and wash thoroughly. Wash and trim tongue. Cover head and tongue with slightly salted water and simmer until meat falls from bone. Drain meat, shred and season. Pack tightly in bowl, cover and weight it down. Let stand 3 days in a cold place. Slice. Makes 6 to 8 pounds.

 

 

 

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