Take the heads, TONGUEs, and feet of young fresh PORK, or any other pieces that are convenient. Having removed the skin, boil them till all the meat is quite tender, and can be easily stripped from the bones. Then chop it small, and season it with salt and black pepper to your taste, and if you choose, some beaten cloves. Add sage-leaves and sweet marjoram, minced fine, or rubbed to powder. Mix the whole very well together with your hands. Put it into deep pans, with straight sides, (the shape of a cheese,) press it down hard and closely with a plate that will fit the pan; putting the under side of the plate next to the meat, and placing a heavy weight on it. In two or three days it will be fit for use, and you may turn it out of the pan. Send it to table cut in slices, and use mustard and vinegar with it. It is generally eaten at supper or breakfast.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)