"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Head Cheese Recipe

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This recipe for Head Cheese, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary Sands
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 Lbs Pork Butt
One Veal Knuckle or 2 Lbs of veal or 1 turkey thigh or leg or two pork hocks if knuckle unavailable
Lots of Onions
Salt and Pepper to taste.

Directions:
Directions:
In large kettle boil together the pork butt and veal covered in water. Add salt and pepper to taste. Meat should boil until it falls apart.

Remove meat and grind together (messy job). Save the stock and strain it. Put the ground meat back in the stock in same kettle. Grind many onions and place in meat mixture. Simmer until bubbly and thick. (Doesn't take very long) Taste for seasoning. Pour into individual containers. Let set and spread on toast in the morning...yum!!!

NOTE: About 5 lbs pork butt, 1-2 lbs veal shank and 7 medium onions makes about 20 cups of head cheese.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
2 hrs???
Personal Notes:
Personal Notes:
I made this and gave dad and mom some. They put it in the freezer and later went to use it but grabbed some old ground turkey or something and put that on toast. They thought it was "not quite right" but didn't want to tell me for fear of hurting my feelings! :) They later discovered their mistake and were happy with the real thing!!!!!

 

 

 

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