Shoat Jowl
The upper half of the head is what is generally used for what is called "The Pig's-head Stew." Another nice dish may be made of the under jaw or jowl by parboiling until the jawbone can be taken out; always adding pepper and salt just before it is done. When perfectly tender, score across; pepper and salt again, cover with beaten egg, then with cracker. Set in a pan with some of the water in which it was boiled. Put in a hot oven and brown.--Mrs. S. T.