Again, extracted from a twenty odd year old cookbook, whose contributers were all in their 70's or 80's at the time, but knowledge not passed on is knowledge lost, and such would be a waste and a pity...
1 Pork Head
Pork Hocks
Pork Tongue
Heart, and some extra rinds (skin)
2 lbs beef
Clean pork head, removing bristles, ears, eye, jaws and bones of noe; then cook with pork hocks, tonge, heart and beef.
Cook the rinds (skin) in a separate container.
When well done, remove meat fropm bones and grind all through a fine plate. Mix well, and add a littler of the meat juice, some salt and pepper to make a good mix. Put in a cloth bag and press down on a baking pan with a heavy weight on to press out the extra fat.
To serve:
When cold, cut into big pieces, make a mixture of 2 cups water and one cup vinegar, bring to a boil, cool, pour over meat and let stand in a crock for 5 days or until it soaks through. Serve with raw onion and vinegar for supper. Can also be heated and served with fried potatoes.
1 Pork Head
Pork Hocks
Pork Tongue
Heart, and some extra rinds (skin)
2 lbs beef
Clean pork head, removing bristles, ears, eye, jaws and bones of noe; then cook with pork hocks, tonge, heart and beef.
Cook the rinds (skin) in a separate container.
When well done, remove meat fropm bones and grind all through a fine plate. Mix well, and add a littler of the meat juice, some salt and pepper to make a good mix. Put in a cloth bag and press down on a baking pan with a heavy weight on to press out the extra fat.
To serve:
When cold, cut into big pieces, make a mixture of 2 cups water and one cup vinegar, bring to a boil, cool, pour over meat and let stand in a crock for 5 days or until it soaks through. Serve with raw onion and vinegar for supper. Can also be heated and served with fried potatoes.
