HEAD CHEESE

Directions : Measure water into 5-quart saucepot. Add hog head, pig's foot, and 1 teaspoon salt. Cook until meat is tender (roughly 150 minutes) and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add remaining ingredients. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones, thicker pieces of skin, gristle and connective tissue from meat and discard. Chop meat. Mix together the chopped meat and the reserved liquid with the vegetables and seasoning. Pour into a bread loaf pan. Chill thoroughly, overnight…unmold and slice. Serve with toast, a sturdy mustard and cold pickled vegetables.