...head cheese, Victorian-style.
This recipe is from the Fetes and Feasts chapter of Memories in the Kitchen: Bites and Nibbles from "Bryony," the official companion cookbook to Bryony, the first book in the BryonySeries.
First published in 1850 in Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.
All proceeds of the cookbook benefit Big Brothers Big Sisters of Will and Grundy Counties (www.bbbswillgrundy.org). Order a copy at http://www.bryonyseries.com/Dalton_s_Dry_Goods.html
Head Cheese
Seasoning (two options):
Pepper
Salt
Cloves
Nutmeg
Cinnamon
OR
Pepper
Salt
Sweet herbs
In salted water, boil the ears, skin, and feet of pigs till the meat drops from the bones; chop it like sausage meat. Season the liquor with pepper, salt, cloves, nutmeg, and cinnamon, or pepper, salt, and sweet herbs. Mix the meat with it, and while hot, tie it in a strong cloth bag and keep a heavy stone upon it until quite cold.
This recipe is from the Fetes and Feasts chapter of Memories in the Kitchen: Bites and Nibbles from "Bryony," the official companion cookbook to Bryony, the first book in the BryonySeries.
First published in 1850 in Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.
All proceeds of the cookbook benefit Big Brothers Big Sisters of Will and Grundy Counties (www.bbbswillgrundy.org). Order a copy at http://www.bryonyseries.com/Dalton_s_Dry_Goods.html
Head Cheese
Meat:
Ears, skin, and feet of pigsSeasoning (two options):
Pepper
Salt
Cloves
Nutmeg
Cinnamon
OR
Pepper
Salt
Sweet herbs
In salted water, boil the ears, skin, and feet of pigs till the meat drops from the bones; chop it like sausage meat. Season the liquor with pepper, salt, cloves, nutmeg, and cinnamon, or pepper, salt, and sweet herbs. Mix the meat with it, and while hot, tie it in a strong cloth bag and keep a heavy stone upon it until quite cold.
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