Head Cheese - cooking recipe

Ingredients

2 lb. pork
3 lb. veal
1 large pkg. pork bones
2 onions
2 onions
1/2 c. lemon juice
1 envelope unflavored gelatin

Preparation

Cook pork, veal, pork bones and onions in kettle with only 1 to 2-inches of water in bottom.
Cook at least 3 hours or until meat begins to fall off.
Cut meat from bones; save cooking water, at least 1 cup.
Mix all ingredients along with dissolved gelatin in a large bowl.
Pour into glass loaf pans and refrigerate 24 hours.