Hogs’ Head Cheese.
Have the head split, scraped, and thoroughly cleaned. Put it in a stewpan, with enough boiling water to cover it generously, and simmer for five hours, skimming the liquid several times during the first hour. Place the head on a platter and remove the bones. When the meat is cold, chop it fine, and season each solid quart with two tablespoonfuls of salt, a level teaspoonful of pepper, and a teaspoonful of powdered and sifted sage. Add to this mixture half a pint of the water in which the head was boiled. Cook the mixture slowly for half an hour, and then turn into deep earthen dishes. Place a plate with a weight on top of each dish, and put away in a cool place. This cheese will cut in smooth slices.
If spice and other kinds of herbs be liked, they may be added with the other seasonings.
Should a part of the cheese be kept so long that there is danger of its spoiling, heat it slowly to the boiling point; then let it simmer for half an hour, and cool as before.