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
There is no such thing as a little garlic. |
| A. Baer |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This Recipe for Headcheese 11 is one of thousands in the Recipes-to-go Cheese Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
If you enjoy this Headcheese 11 Recipe - you should enjoy the recipe collections you can find on the websites below:
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This is a recipe for Headcheese 11 from the recipe cookbook of Recipes-to-go (Cheese)
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
After dinner sit a while, and after supper walk a mile. |
| English Saying |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
The way you cut your meat reflects the way you live. |
| Confucius |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
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