Recipe - Headcheese

3 Pork hocks
1 Onion peeled
1 One half teaspoon Salt
One half teaspoon Each salt,pepper & sage

Put first 3 ingredients in pot and cover with warm water. Bring to boil and
turn down heat and simmer about 1 One half hours, adding water if need be. to
keep hocks covered. When done, meat should be fork tender but still holding
together. Remove hocks from pot and keep broth. Cut meat off hocks and put
through grinder or cut up fine. Put in bowl and strain broth over meat, add
salt, pepper and sage,taste for flavor and add more if needed. Pour into
molds and refrigerate. For serving unmold on plate and slice. Delicious
served with vegetables or just bread or toast. THIS RECIPE IS DOT HOWE'S
FROM THE FARMER'S MARKET IN FREDERICTON, N.B. WHERE SHE HAS BEEN SELLING IT
FOR MANY YEARS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini