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headcheese
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The answer HEADCHEESE has 6 possible clue(s) in existing crosswords.
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The word HEADCHEESE is VALID in some board games. Check HEADCHEESE in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of headcheese in various dictionaries:
noun - sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
A jellied loaf or sausage made from chopped and boiled parts of the feet, head, and sometimes the tongue and heart of an animal, usually a hog.
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
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| Despite its name, there's no brie or cheddar in this jellied pig loaf |
| This sausage sounds like a big deal, & in France it's known as fromage de tete |
| Possible Dictionary Clues |
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| A jellied loaf or sausage made from chopped and boiled parts of the feet, head, and sometimes the tongue and heart of an animal, usually a hog. |
| sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig |
| meat from the head of a pig, cooked, and pressed into a block |
| Meat from a pig's or calf's head that is cooked and pressed into a loaf with aspic brawn. |
| Headcheese might refer to |
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Head cheese or brawn is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a dairy cheese, but a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included. It can also be made from trimmings from pork and veal, adding gelatin to the stock as a binder. * Head cheese may be flavored with onion, black pepper, allspice, bay leaf, salt, and vinegar. It is usually eaten cold or at room temperature. * Historically, meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, the stock congeals because of the natural gelatin found in the skull. The aspic may need additional gelatin, or more often, reduction to set properly |