The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt and pepper, then keep it over the fire until very tender and the juice nearly boiled out. Remove it from the fire-place in a wooden chopping bowl, season more if necessary, chop it up like hash. Place it in a bread-pan, press out all the juice, and put it in a cool place to harden. The pressing is generally done by placing a dish over the meat and putting a flat-iron upon that. Nice cut up cold into thin slices, and the BROTH left from the meat would make a nice SOUP served with it, adding vegetables and spices.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)