1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes.
Remove and chill in cold water.
Pull out all the hairs - these will have been loosened by the boiling and
should come out easily (like plucking a duck).
Wash thoroughly until no hairs remain.
Place the nose in a kettle and cover with fresh water.
Add onion, garlic, spices and vinegar
Bring to a boil, then reduce heat and simmer until the meat is tender. Let
cool overnight in the liquid.
When cool, take the meat out of the broth, and remove and discard the bones
and the cartilage. You will have two kinds of meat, white meat from the bulb
of the nose, and thin strips of dark meat from along the bones and jowls.
Slice the meat thinly and alternate layers of white and dark meat in a loaf
Reheat the broth to boiling, then pour the broth over the meat in the loaf
Let cool until jelly has set. Slice and serve cold.
"Northern Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada,
edited by Eleanor A. Ellis
Collected by Bert Christensen