This old recipe for head cheese makes an excellent spread for sandwiches or crackers.
4 pounds fresh pork (allow for bones and leave fat in meat)
4 large onions, chopped
salt and pepper
water to barely cover
1 tablespoon mace
1/2 teaspoon ground cloves (no more)
salt and pepper to taste
Boil pork, onions, salt and pepper slowly for 3-4 hours until the meat falls from the bones. Add mace, cloves, parsley, and more salt and pepper if needed. The meat will cook more quickly if cut into small pieces. Be sure to cook the bones with the meat because they are the source of the jelly that solidifies the mixture. Remove the bones, skim the pot and store the head cheese in molds in the refrigerator.
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