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 1906 COOKBOOKMEATS >  Hog’s Head Cheese >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Wash as many heads as you wish, scrape clean, take out eyes, put in kettle with sufficient water to cover and keep water over the top till the meat begins to drop from the bones set off the fire and let cool. When cold enough to put bare hands in put in a pan, then take your hands and take out all the bones; to each gallon of meat allow l tablespoonful of pepper, 2 teaspoonfuls of ground sage, 1 teaspoonful of salt; with the hands squeeze all up together, taking out all the lumps that will not mash up, then mold in dish or granite pan and set in a cool place; when cold slice in thin slices and serve.

Sister Sarah Hayes, Rural, Oregon.

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