Souse, or Head-Cheese #2

From a
1902
cook book
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.

Take the Head, Tongue, and Feet
of one or more fine, well-grown Porkers;
clean these pieces well,
and soak in water for 12 hours.
Then boil until the Flesh will slip easily from the bones;
chop the Meat,
and season with
Salt,
Black Pepper,
Cloves,
Sage,
or sweet-Marjoram, rubbed fine;
mix well,
and fill with it moulds of any size or shape you choose.
In two days it will be fully set and fit for use.

.

As this Souse will keep well, and is a favorite dish,
suiting almost any meal,
housekeepers frequently make a supply of it
sufficient to last during the winter season.
In this case, turn out the moulds and pack them in a jar
capacious enough to hold all you have,
then pour over the Souse Vinegar and Water
enough to cover the whole;
place a plate over the top,
and weight it down so that the Souse is
completely submerged;
tie up the jar close,
and you will always have something ready
for an unexpected guest,
or luncheon suddenly called for.
Made Mustard and any other
high-seasoned condiment may be added at the table
to suit the individual taste.
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