Head Cheese
Serves: 3
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
62
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Place pork hocks, veal shank and salt in large kettle
2
Cover entirely with water
3
Bring to full boil then reduce heat to slow simmer
4
Cook until fork penetrates meat easily
5
Periodically rearrange meat so it doesn't stick to bottom of kettle
6
Skim off scum which forms on top of water
7
Keep adding boiling water to keep meat covered until done
8
When meat is done, place on large cookie sheet for cooling
9
Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water
10
Place meat on tray and cool
11
Remove all fat and bones
12
Dice remaining meat, skin and soft gristle
13
Add diced meat to strained water
14
Bring to full boil and reduce to very slow simmer
15
Add salt to taste at this time
16
Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer
17
Mixture is set when it is the consistency of jello
18
Add vinegar and nutmeg and remove from heat
19
Ladle into bread pans making sure to distribute meat evenly
20
Fill pans no more than 3/4 full
21
Leave at room temperature until cool then refrigerate overnight
22
Next day, unmold onto plastic wrap and double wrap in foil
23
Refrigerate until ready to use
24
To serve, remove any fat from top of loaves and cut into chunks
25
Some prefer more vinegar and salt added at this time