Headcheese is easy to make. Split the head, remove the eyes, clean the
ears and nostrils, cover the cleaned pieces in water with the tongue,
heart, and some lean trimmings and cook until the meat is well done
and separates easily from the bones. Grind the meat and cover with
broth. Add seasoning (salt, pepper, and others if desired), cook for
15 to 20 minutes and pour into pans. Headcheese can be eaten cold or
fried the same as scrapple or panhas. Headcheese does not hold
together as well as scrapple because of the absence of corn meal and
flour.
The following quantities of seasoning per 100 pounds of cooked meat,
including the added broth, are recommended: