[Ann Drysdale]

Head Cheese

When the rest of the body is consumed
there still remains the makings of a cheese.
The recipe is simple. Boil your head.
Stir it about till all the meat drops off,
reduce the heat and let it simmer slowly
during long wakeful nights. Stir in self-doubt.
Season to taste and thicken with discretion.
Impurities will rise, but do not skim -
these are what give the finished dish its flavour.
Cool it. Leave it alone and let it gel.
Wrapped up in paper, it will keep forever.
Time-honoured standby. Never be without it.
At any time you may be called upon
to scoop and serve a spoonful on a cracker
and, piled on buttered toast, it’s just the thing
for eager little boys with hollow legs.