HOG'S HEAD (HEAD CHEESE)Drahli Ukrainian.

An old fashioned dish but well like by many.

1 hog's head with tongue
1 tablespoon or more salt
1 small onion, quartered
1 clove garlic
1 bay leaf
6 peppercorns

Have the hog's head cut into quarters by the meat dealer. Remove the brains, teeth, snout, and eyes, but retain the ears. Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue. Soak the meat in cold water to cover for 30 minutes to extract the blood. Drain and wash again. Cover the meat with fresh cold wter; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour. Then add the remaining ingredients and continue cooking until the meat separates from the bones. This will take about 5 hours or longer. Be sure to simmer the meat over a low heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color. Drain off the meat stock and save it. Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces. The stock may be flavored with a freshly crushed clove of garlic and then strained. Season the stock to taste. If a firm jelly is desired, soften 1 tablespoon of gelatine in 1/4 cup of cold water and thenstir into the hot stock. Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve the drahli in slices.

Ukrainian Jellied Pig's Feet (Head cheese):

A well-liked old-time dish and very popular as an appetizer. It may be prepared in advance and refrigerated until needed. The troublesome task of broiling the meat may be omitted, but the dish will lack that subtle smoked flavor which gives it a distinguishing touch.

2 pig's feet
1 pork shank
1 tablespoon salt
1 small onion
1 stalk celery with leaves
1 sprig parsley
1 medium carrot
5 peppercorns
1/2 bay leaf
2 cloves garlic
Salt
1 tablespoon vinegar

Wash and scrape the feet and shanks very thoroughly.

Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.

Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.

Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.

Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.

Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.

If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.

Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.

Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top.
Serve in slices and garnish with sprigs of parsley and hard cooked eggs.

JELLIED PIG'S FEET

Follow the recipe for drahli, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatine in this dish as directed in the recipe above.

Traditional Ukrainian Cookery S. Stechishin