Head Cheese

1. 1

   Cook pork, veal, pork bones and onions in kettle with only 1 to 2-inches of water in bottom.

2. 2

   Cook at least 3 hours or until meat begins to fall off.

3. 3

   Cut meat from bones; save cooking water, at least 1 cup.

4. 4

   Mix all ingredients along with dissolved gelatin in a large bowl.

5. 5

   Pour into glass loaf pans and refrigerate 24 hours.

No nutritional information available.

No additional tips available.