Headcheese

Head Cheese

20 lbs pork--heads, hearts, tongues, and if using beef, should be shanks and necks.

5 lbs beef

1 oz pepper

1/2 lb salt

1/4 oz Allspice

1/2 oz cloves

4 lbs meat stock

Put the meat in a large kettle and cover with water then simmer for 2 or 3 hours until the meat is very tender. The meat is then taken from the liquid and separated from the bones. Cut the meat into cubes. Add the seasonings and measure 4 lbs. of the liquid in which the meat was cooked (meat stock) and add this. Mix the whole thing thoroughly until the seasonings are worked into the meat. The meat is then put into hog paunches or beef straight and laid out to cool. They may be pressed by laying a weighted board over them. If you prefer you may place the headcheese in bowls or bread pans.