We have always cleaned the heads by removing the eyes and ears and sawing the head in half, removing the brains and then sawing the snouts off just back of the teeth. Dad would then cook the bones of the head and about 1/2 the liver and all the kidneys, heart, and tongue. We then let it cool and then season with salt, pepper, and a little bit of sage and run through the grinder and pack into a blue granite roaster and cook for a couple of hours at about 275. Chill and cut into blocks to serve like a cheeseball on Townhouse crackers. It is also excellent to slice and fry and serve with eggs or on toast. Now I'm hungry.
post #21 of 34
1/29/08 at 12:38am