Head Cheese
This is made of the head, ears and tongue of a pig.
Boil them in salted water until very tender, strip the meat from the bones and chop fine; season with salt, pepper, sage, sweet marjoram, a very little powdered cloves, and half a cupful of strong vinegar; mix all together thoroughly, taste to see if sufficiently seasoned, remembering that the spice tends to keep it, and pack hard in moulds; press down and keep the meat in shape by putting a plate on top and a weight upon this. In two days the cheese will be ready for use.