SC - Sad News :-( -Important-OP-OT-Long

Mon Nov 20 14:48:03 PST 2000

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In a message dated 11/19/00 8:25:01 PM Eastern Standard Time, 
stefan at texas.net writes:

> I'm not exactly sure what "headcheese" is, although I've heard the term
> 

It is more or less a gelatinous mass with chunks of meat throughout that is 
sliced and served much as luncheon meat is.  It is basically made by boiling 
a pig's head with brains and tongue and all until it falls apart. You remove 
the tasty bits, discard the bones and let the whole mass cool to a gelatin 
under a weight. Depending on which PA Dutch group your background includes it 
may or may not also contain vinegar. Our branch calls the vinegar abomination 
'souse'. :-).

For more information, check in Stefan's files. This was discussed extensively 
on this list a while back. 

Anyone desiring a recipe please contact me privately and I will post it ASAP.

Ras

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<HTML>In a message dated 11/19/00 8:25:01 PM Eastern Standard Time, stefan at texas.net writes:
 
 
 <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">I'm not exactly sure what "headcheese" is, although I've heard the term
 before. I assume the term goes back to period. </BLOCKQUOTE>
 
 
 It is more or less a gelatinous mass with chunks of meat throughout that is sliced and served much as luncheon meat is.  It is basically made by boiling a pig's head with brains and tongue and all until it falls apart. You remove the tasty bits, discard the bones and let the whole mass cool to a gelatin under a weight. Depending on which PA Dutch group your background includes it may or may not also contain vinegar. Our branch calls the vinegar abomination 'souse'. :-).
 
 For more information, check in Stefan's files. This was discussed extensively on this list a while back. 
 
 Anyone desiring a recipe please contact me privately and I will post it ASAP.
 
 Ras</HTML>

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