HOG’S HEAD CHEESE.
Wash the heads well, take off the ears and nose, and remove the eyes; boil them till tender, and all the bones come out; then take it up, carefully taking out all the bones; cut up the meat very fine: then season with pepper and salt; put this back again into the pot with the liquor; let it simmer slowly for half an hour, pour into bowls, and set it away to cool; cut in slices for the table.