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Classic
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page 454
W.--Pressed and Smoked Heats, Meat Jellies, etc.
1. Headcheese. Take two parts of chopped sausage meat without fat, season with
salt, pepper, ground cloves and cardamom, a little pepper and finely ground
majoram; if liked, garlic may be used in this sausage. Add one part of rinds
boiled until tender and chopped fine, 1 soup ladleful of blood, 2 pork tongues
boiled until tender. This is all mixed together, and if necessary add a little
more seasoning and then fill into a case. Let this boil slowly for 2 hours in
slightly salted water or else boil in some broth, press over night and smoke for
2 to 3 weeks.
Can be served cold with bread and butter, also warmed with potato salad.
2. Bremen "Pinkel" Sausage. Mix with some finely chopped beef kidney suet the
same quantity of oatmeal, add salt, pepper, cloves, ground cloves and plenty of
finely chopped onions, fill into cases--leaving room for the oatmeal to
swell--and then smoke. This sausage is cooked in brown cabbage, also in bean
soup.
3. Panhas. The panhas is best when half beef and half rather fat pork is used;
but it can be made just as. well when either kind of meat is used alone. Boil
the meat until tender, cut it into pieces and chop fine after taking out all the
bones, and then bring it to a boil with the broth, which is passed through a
sieve. Season with salt, pepper and cloves, and then add sufficient buckwheat
flour (about 2 pounds for 2 pounds of meat)
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