§ 50. Headcheese
The head of the hog, and trimmings, are used for making headcheese. The head should be shaved clean and nostrils cut off just in front of the eyes. Cut out the eyes and ear drums. The fattest part of the head is generally used for lard. Clean the head by soaking it in water for some time to extract all blood and dirt. After the head is thoroughly cleaned, cover with water and boil until the meat separates from the bones. Lungs and heart may be cooked with the head. When it is thoroughly cooked, take out the meat, saving the liquor for future use. Chop the meat finely. Season with one and one-half pounds salt, three ounces black pepper, four ounces allspice, and four ounces ground cloves, together with two gallons of the liquor for every 50 pounds of meat. The mixing should be done thoroughly, so that proper seasoning is secured. Stuff the meat into large beef casings thoroughly cleaned, hog stomach, or muslin bags about three or four inches in diameter. After stuffing into casings, it should be boiled until it floats on the top, then place in cold water for a short time. Store away in a clean, cool place on a shelf or table. If there are no casings or muslin available in which to stuff the meat, it can be kept in shallow pans.