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Head Cheese

(Nancy.) Boil the forehead, ears, and feet of a pig in 1 quart of water, until the meat will fall from the bones. Cut it into 1/2 inch squares, add salt and pepper, sage and sweet marjoram, and return to the broth and cook till it is thick, then take out the bones and strain it. Arrange the meat in a mould, and pour the jelly over it. When cold, turn out and slice.