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PORK CHEESE (a I'Italienne)

Take three pounds of fresh pork, one pound and three-quarters fat and one pound and a quarter lean. Chop it rather coarsely, and mix with it a savoury powder made of three tea-spoonfuls of salt, three salt-spoonfuls of pepper, a tea-spoonful of chopped parsley, a salt-spoonful of chopped sage, a salt-spoonful of powdered thyme, a tea-spoonful of mushroom-powder, and a grated nutmeg. Press the meat into a shallow baking-tin, and bake in a slow oven. Let the cheese get cold, and when serving cut it into slices like brawn. Send vinegar and mustard to table with it.