Hogshead Cheese from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,Boil the whole of the Hog’s Head, which has been well cleaned and scraped. Add four teaspoonfuls of salt and a lemon, cut in half. After four hours, when the Head will have...
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Ingredients
- A Hog’s Head
- A Lemon
- A Glassful of Sherry, or Madeira
- 2 Onions
- A Slice of Ham
- Thyme
- Bay Leaf
- 6 Cloves
- 5 Allpsice
- A Blade of Mace
- A Dash of Red Pepper (Poivre Rouge)
- Hot Pepper Sauce to Taste
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