Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1872-01-03
agricultural.

How TO MAKE HEAD-C HEEsE.-Select the /.
cleanest and latest and most perfect pig s
head. The butcher splits the head only once (
through the center of the forehead anG
suout-taking off the iowls. Direct bim to
give il a cross cut-by the separating
the suout from the forehead. Now ask him
to take out tho eyes, which he can do very
readily with his sharp knife; see that be
takes out both eye-lids-upper and lower
with the sac, in which is the eve and tie
surrounding mem branes. He must 20 close
70 the bone socket, in order not to break
the eye. Now let him take the ears, includ-
ing the wrinkled portion OF the skin sur
rounding them, and going deep enough to
remove the whole canal of the ear. Open the
ear, and scoop out the horny portion, about
as large as an egg, containing the wax drum.
and dirt. 1t is easily done The bones Of
the snout may now be removed without lofs
Of flesh. The pieces should then be put 70
soak in plenty of lukewarm water. The
water should be drained off and renewed IN
til all the blood is removed. The flesh,
especially the fat part, and also the skin.
will be of a white and very delicate appear
ance. Hair will remain on some parts of
the head and on the ears, which the knife
will not remove. These must be sInged off
with piece of lighted paper. 1t is well to
examine the feshy part of the snOut and
lower jaw, and with knife scrape off the
sk in the butcher cannot remove before the
be ad is split. | always find scalded skin
here which comes away with a mere touch OF
th e knife. After this is done, wash again
and then salt. Take quart of salt and
tablespoonful of finely powdered saltpetre
mix them thoroughly together, and rub the
pieces of pork with the mixture, adding
sugar or molasses if you wish add neither
nor do put any water to the salt. nor over
the meat; but l am careful that some of TIE
salt shall touch every part of the meat
pack the pieces closely IN a crock, and let
them stand for ten days or two weeks 1t il
well TO turn them occasionally, letting the
top pieces 90 to the bottom, into the brine
that has been formed In two weeks. or
perhaps less time, take the pieces for the
cheese from the crock, wash the brine from
them, and boil them gently until very tender
Ii the bones do not slip from the meat with
out the aid of a knife or force it is not
tender enough. When boiled sufficiently. re
move from the kettle, and take out ali the
bone. Now cut it up fine with a knife and
fork-some use chopping knife and bowl.
but do not like that way Season with
black pepper-the meat is probably quite
salt enough. Many add pulverized sage.
This is Objectionable to me and nv family.
so l do not put any in. use only pepper
A little mace might be good, as it improve
almost every thing when sparingly used.
When the meat is chopped or cut up fine, it
must be put into bowls to be pressed into
shape. l think the practice of putting head
cheese into mIlk-pans is wrong. Tt is yerv
inconvenient shape from which to cut the
slices properly. A two-quart bowl is the
shape | use for my family. When two or
more ooWliuis are made, only one is removed
from the bowl as wanted. as the cheese keens
better. 1t will keep for some time if not
loosened from the sides of the bowl. while
head cheese exposed to the air soon deterior-
ates in flavor. A weight is necessary to press
the meat in the bowl. An inverted plate
and fat-iron will do. The iowls or cheeks
are seldom used in the cheese, as they are too
fat | salt mine with the rest of the head
at the time of making the cheese, remove
them from the brine, wipe them dry, wrap
them IN paper and hang them up to cure.
Ihey VIII De nice with roast or boiled chicken
or veal, next summer. Cut head-cbeese in
very thin slices-the thinner the better-and
AS-ieHlturist.