[Jerome Jefferson III]

Ladies,

I am in need of some headcheese recipes.

Images of yours will do.

Please teach my wife the way it is supposed to be done.


She is not allowed to type on the computer but she can look.




Pastor Jerome

[Naomi Ruth Lamb]

Ingredients:
6 fresh ham hocks
2 pounds veal shank
salt (to taste)
1/4 cup white vinegar

1. Place ham hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
2. When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
3. Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

[Pastor Ezekiel]

I had no idea that headcheese was popular in Poland.

[Attila's Wife]

I don't know what all this talk of ham hocks is? It's not called headcheese for nothing (though in England we call it "brawn"). Your wife will need:

1 pig's head (with ears)
4 pig's trotters
1 pig's tail
1 bulb fennel, chopped
3 carrots, sliced
3 shallots, sliced
1 sprig sage
1 sprig lemon thyme
salt, to taste

Throw all that in a big pan, cover with water and cook it for 24 hours, skimming off the scum from time to time. (Your daughters can do the overnight shift.) It helps to use a big colander like this.



Leave it to cool, then take out the bits of pig & remove all the meat. Chop it finely.

Line the bottom of a serving bowl with bay leaves, put the meat on top, drizzle the juice of 1 lemon over the meat then spoon over the liquid. Put it into the refrigerator for 12 hours until it's set.

Some people put the bits of vegetable in, but that makes the whole thing just a little bit vegetablist. We usually give them to the pigs, who don't seem to mind the pork flavoring.

The vinegar in Sister NRL's recipe sounds suspiciously like a Polack substitute for lemon juice.

[Naomi Ruth Lamb]

Originally Posted by Attila's Wife

I don't know what all this talk of ham hocks is?

The vinegar in Sister NRL's recipe sounds suspiciously like a Polack substitute for lemon juice.

My, how being an aging "widow" makes one sassy.

I used a simple recipe since there was concern about the ability to make the item. One does not give a fully detailed beef bourgignon recipe to a starting cook; one simplifies it and then expects the cook to improve their skills.

I promise, Jerome, not everyone here is snippy and makes snide remarks all the time. Some of us are quite meek, following the example of Jesus as we should. I hope my simple recipe will provide a good starting point for you. She will be in my prayers.

With kindness,
NRL

[Mother Of Seven]

My oh my!
I think you are being a little over-sensitive there. Mrs Hun was merely pointing out that headcheese is always made with the head. If it's not made with the head, it's not headcheese, but something else.
I thought you would have known that. You don't make a pecan pie with almonds and no pecans for instance.

[Jerome Jefferson III]

Originally Posted by Mother Of Seven

My oh my!
I think you are being a little over-sensitive there. Mrs Hun was merely pointing out that headcheese is always made with the head. If it's not made with the head, it's not headcheese, but something else.
I thought you would have known that. You don't make a pecan pie with almonds and no pecans for instance.

Dear missus headcheese:

Can you cook?

If you can we need a woman in the kitchen around here.

I hope you don't mind having your behind slapped by black men. But my radar suggests you may like that kind of thing.



Pastor Jerome

[Mother Of Seven]

Originally Posted by Jerome Jefferson III

Dear missus headcheese:

Can you cook?

If you can we need a woman in the kitchen around here.

I hope you don't mind having your behind slapped by black men. But my radar suggests you may like that kind of thing.

Pastor Jerome

Are you talking to me?
My body is not slapped by anyone, other than my husband.
I would never be so degraded by a nigro.
Take your filthy thoughts away from me