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Jellied Moose Nose

1 upper jawbone of a moose
1 tsp. salt
1 onion, sliced
1/2 tsp. pepper
1 clove garlic
1/4 cup vinegar
1 Tbs. mixed pickling spice

Cut the upper jaw bone of the moose just below the eyes. Place in
a large kettle of scalding water and boil for 45 minutes. Remove
and chill in cold water.

Pull out all the hairs - these will have been loosened by the
boiling and should come out easily (like plucking a duck). Wash
thoroughly until no hairs remain.

Place the nose in a kettle and cover with fresh water. Add onion,
garlic, spices and vinegar Bring to a boil, then reduce heat and
simmer until the meat is tender. Let cool overnight in the liquid.

When cool, take the meat out of the broth, and remove and discard
the bones and the cartilage. You will have two kinds of meat,
white meat from the bulb of the nose, and thin strips of dark meat
from along the bones and jowls.

Slice the meat thinly and alternate layers of white and dark meat
in a loaf pan.

Reheat the broth to boiling, then pour the broth over the meat in
the loaf pan.

Let cool until jelly has set. Slice and serve cold.


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