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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.

Pat Carter
Added: Monday, November 24, 2008


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

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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