Head Cheese

Needed: About 2 or 3 lbs of beef shank
1 pogs-feet (unsmoked)
2 quarts cold water
1 bay leaf
1 small onion, sliced
3 teaspoon salt
3 sticks celery
1 teaspoon ground pepper

Cook slowly until meat is done. Take meat out of broth and strain broth. Cool in refrigerator; after cooled, remove fat. Grind meat very coarse and just use the lean muscle of the pig feet and rind. Place all of ground meat back into the broth and heat to boiling point. Taste to see if more seasoning (salt and pepper) is desired. For a firmer head cheese, dissolve 1 tablespoon knox gelatine in cold water and add to hot broth with ground meat and stir until all is dissolved to make certain it will jell good. If made in the A.M., it will be ready to serve the enxt day and will slice nice.

Serving Suggestions: Serve with vinegar. (May be added to broth is desired).

By: Mrs. FLorine M. Froelich

Submitted by: Robert "Gator" Eickhoff