SOUSE - HEADCHEESE
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posting it as a historical novelty. Cooking time is approximate.
Provided by Molly53
Categories Pork
Time 3h
Yield 4 1/2 pounds
Number Of Ingredients 8
Steps:
- Clean the pig's head thoroughly, removing tongue; split head open.
- Clean feet and hocks; place with the head in a large kettle.
- Cover with water, bring to a boil and cook until tender enough to remove bones easily
- Lift out meat and cool.
- Add onions and seasonings to broth; reduce by half.
- Strain and cool.
- Remove meat from bones and cut it into pieces.
- Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil.
- Turn into a mold or loaf pans and add as much of the liquid as it will hold.
- Place in refrigerator.
- When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.
Nutrition Facts : Calories 680.6, Fat 39.1, SaturatedFat 11.2, Cholesterol 222.9, Sodium 355.2, Carbohydrate 18.7, Fiber 5.5, Sugar 3.1, Protein 60.8
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