|Calf head/Pigs head||1|
|Water||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Large, quartered and studded with 4 cloves|
|Parsley sprigs||4 Small|
1. Have the butcher clean the head, removing the snout and reserving the tongue and brains.
2. Scrub the head well and place in a deep kettle. Cover with equal parts water and wine. Add the reserved tongue and the onion.
3. Tie the celery tops, parsley, carrot, bay leaf and peppercorns in a cheesecloth bag and add. Add the salt, bring to a boil and skim the surface carefully. Reduce the heat, cover and simmer very slowly until the meat is so tender that it falls easily from the bones, about four hours. Remove the tongue from the water after it has cooked one and one-half hours. Remove the root portion and skin from the tongue.
4. After four hours' cooking, lift the head onto a large platter. Strain and reserve the liquid in the kettle. Carefully remove all the rind from the head and cut the meat and tongue into pieces the size of large walnuts.
5. Drop the brains into a little of the cooking liquid and simmer, covered, about fifteen minutes. Drain and place in a mixing bowl, together with the meat and tongue. Season lightly with cayenne, nutmeg and sage. Toss thoroughly until well mixed.
6. Pack the mixture into a loaf pan or a mold, pressing it in firmly. Pour over it one-half cup of the cooking liquid, cooled to lukewarm.
7. Cover the pan and put a weight on top to keep meats submerged in broth. Allow to cool so that the mixture will jell. Refrigerate at least forty-eight hours before using. Head cheese should be served well chilled, cut in slices.