Jellied Moose Nose
|Garlic||2 Clove (10 gm)|
|Pickling spices||2 Tablespoon|
Cut upper jawbone of moose just below the eyes.
Put in large kettle of scalding water and parboil 45 minutes.
Remove and cool in cold water.
Remove hair and wash thoroughly.
Put in fresh water with onion, a little garlic and pickling spices.
Boil gently until tender.
Cool overnight in same juice.
Remove bone and cartilage.
Slice thinly and pack in cans or jars; cover with juice.
Chill; slice and serve cold.