Jellied Moose Nose - cooking recipe

Ingredients

1 moose nose
onion
garlic
pickling spice

Preparation

Cut upper jawbone just below the eyes.
Place in a large kettle of scalding water and parboil for 45 minutes.
Wash thoroughly and pick off hair, unless you like hair soup.
Place nose in fresh water with onion, a bit of garlic and pickling spice.
Boil gently until tender.
Let cool overnight in the same juice.
Remove bone and cartilage.
The nose is white meat and the jaw meat is dark.
Slice the meat thin and pack in jars and cover with the juice.
This will jell and can be sliced and served cold.