Head Cheese
Cut a hog’s head into four pieces. Remove the brain, ears, skin, snout, and eyes. Cut off the fat to try out for lard. Put the lean and bony parts to soak in cold water over night to extract the blood. Clean the head thoroughly, put it into a cooker-pail, cover it with cold water, boil it for fifteen minutes and put it into the cooker for ten hours or more. If the meat will not then slip readily from the bones, bring it again to a boil and put it into the cooker until it will (perhaps six hours more). Remove the bones and hard gristle, drain off the liquor, reserving it for future use. Put the meat through a food-chopper, return it to the cooker-pail with enough of the liquor to cover it, and salt, pepper, and powdered sage to taste. Let it boil, put it into a cooker for an hour or more, then pour it into a shallow pan or dish; cover it with cheese-cloth and a board with a weight, to hold it in place. When cold it will be solid, and is ready to serve, thinly sliced.