Century Dictionary and Cyclopedia
- n. In cookery, portions of the head and feet of swine cut into fine pieces, seasoned, and, after being boiled, pressed into the form of cheese. Also called brawn.
GNU Webster's 1913
- n. A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass.
- n. sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
“The chef talked about cooking the hog's head; he didn't smoke it, though, I think he boiled it (and made a head-cheese torte that was tasty).”
“I tried tripe for the first time as well as head-cheese.”
“There the pails and pans were washed and sunned, the meats chopped, the sausage made, head-cheese moulded, ham and bacon salted, and the lard tried out over the out-door fires.”
“Germans to-day eat wild boar, head-cheese, pickles, goose's flesh dried, sausages, cheese, and salads for supper, and wash down with beer.”
“I want to speak for some of the sausage," said Maria; "and a half a fresh ham, and half a salt, and some head-cheese, and some of the salted-down pork.”
“The children were at school when it came, and Jenny Miller, coming in by chance to bring a pot of head-cheese of her mother's making, found”
“You can be as æsthetic as you're a mind to with the head-cheese and candles. ”
“Becky scouring the brass furnace-kittle with salt and vinegar. Killin 'time, you know -- makes you think of boiling souse and head-cheese.”
“Then the heads and feet had to be soaked and scraped over and over again, and when ready were boiled, the one being converted into head-cheese, the other into souse.”
“Sausages, rolliches, and head-cheese were made, lard tried out, and tallow saved.”
Looking for tweets for head-cheese.