Return to Content

Tete a Fromage

by
This old recipe for head cheese makes an excellent spread for sandwiches or crackers.

Ingredients:

  • 4 pounds fresh pork (allow for bones and leave fat in meat)
  • 4 large onions, chopped
  • salt and pepper
  • water to barely cover
  • 1 tablespoon mace
  • 1/2 teaspoon ground cloves (no more)
  • parsley, chopped
  • salt and pepper to taste

Instructions:

Boil pork, onions, salt and pepper slowly for 3-4 hours until the meat falls from the bones. Add mace, cloves, parsley, and more salt and pepper if needed. The meat will cook more quickly if cut into small pieces. Be sure to cook the bones with the meat because they are the source of the jelly that solidifies the mixture. Remove the bones, skim the pot and store the head cheese in molds in the refrigerator.
Updated Wednesday, August 15th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order