Cook slowly until the meat will leave the bones, then place a colander in a large bowl or pan and turn in the head. Measure the liquid and return to the pot. Now remove the bones from the head and chop sufficient meat very fine to measure three cups and set aside for making the scrapple.
Cut the balance of the meat into pieces about one inch square and place two cups of the stock in a small saucepan. Add
Juice of one lemon or
Six tablespoons of cider vinegar,
One and one-half teaspoons of salt,
One teaspoon of white pepper.
Bring to a boil and cook for ten minutes. Add the head meat that has been cut into the inch pieces.
Rinse loaf-shaped pans with cold water, pour in the cheese and set aside in a cool place to mould. Use the same as cold cuts of meat with mustard or horseradish sauce.
THE SCRAPPLE
Add the three cups of finely chopped head to the stock in preserving kettle and bring to a boil. Now add, for each quart of liquid,