Trim off all the fat when cleaning a hog head and feet. Boil the bones and all lean meat until meat leaves the bones. Also clean the ears and tongue and boil until tender. Remove bones and cut meat into pieces, cool the broth until all fat can be removed. Mix enough of the broth to cover the meat well. To each ppint of broth use 1 c.
vinegar, 1 T. brown sugar, ⅛ ts. pepper, dash cayenne peper, dash cloves, ¼ ts. ground cinnamon, ¼ ts. allsppice and salt to taste.
Heat meat almost to boiling in liquid, pour in stone crock and cool.
Slice and serve cold.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
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