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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Jellied Moose Nose

  3. Categories: Meats, Canadian

  4. Yield: 1 servings

  5. 1 Upper jawbone of a moose

  6. 1 ts Salt

  7. 1 Onion; sliced

  8. 1/2 ts Pepper

  9. 1 Garlic clove

  10. 1/4 c Vinegar

  11. 1 tb Mixed pickling spice

  12. 1. Cut the upper jaw bone of the moose just below the eyes.

  13. 2. Place in a large kettle of scalding water and boil for 45 minutes.

  14. 3. Remove and chill in cold water.

  15. 4. Pull out all the hairs - these will have been loosened by the boiling

  16. and should come out easily ( like plucking a duck).

  17. 5. Wash thoroughly until no hairs remain.

  18. 6. Place the nose in a kettle and cover with fresh water.

  19. 7. Add onion, garlic, spices and vinegar

  20. 8. Bring to a boil, then reduce heat and simmer until the meat is tender.

  21. Let cool overnight in the liquid.

  22. 9. When cool, take the meat out of the broth, and remove and discard the

  23. bones and the cartilage. You will have two kinds of meat, white meat

  24. from the bulb of the nose, and thin strips of dark meat from along the

  25. bones and jowls.

  26. 10. Slice the meat thinly and alternate layers of white and dark meat in a

  27. 11. Reheat the broth to boiling, then pour the broth over the meat in the

  28. loaf pan.

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

  30. I must confess I have not yet tried this recipe, mainly for lack of a moose

  31. nose... But, sometime, maybe...

  32. "Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada,

  33. edited by Eleanor A. Ellis

  34. From: CAMPBELL

  35. (Roger Campbell) From: KAREN MINTZIAS

  36. Refer

  37. : NONE Conf: (1668) L-CUISINE --


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