3 pork hocks
1 large onion
2 qt water or to cover
2 tsp salt or to taste
1/2 tsp sage
A Recipe for
Headcheese 11
Worries go down better with soup. |
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This Recipe for Headcheese 11 is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Headcheese 11 from the recipe cookbook of Recipes-to-go (Cheese)
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“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
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Food Tip |
Wash pork hocks and put in large pot, cover with water and add salt
and pepper and the onion whole. Boil slowly until hocks are well
cooked, remove from water and cool a bit then remove meat from bones.
Put meat in blender and puree or cut fine with two knives. Put meat
in a bowl and add about the same amount of water the hocks were
cooked in and add the sage and more salt and pepper if needed. Taste
for seasoning adjustment. Divide into small containers or leave in
bowl. Very Good. This recipe is Dot Howes', a farm lady who has been
making it and selling it at Boyce's Farmer's Market in Fredericton,
N.B. for over 30 years.
Serves: 6
Headcheese 11 Recipe brought to you by Recipes To-Go