Take the heads, tongues, and feet of young fresh pork, or any
other pieces that are convenient. Having removed the skin, boil
them till all the meat is quite tender, and can be easily stripped
from the bones. Then chop it small, and season it with salt and
black pepper to your taste, and if you choose, some beaten cloves.
Add sage-leaves and sweet marjoram, minced fine, or rubbed to
powder. Mix the whole very well together with your hands. Put it
into deep pans, with straight sides, (the shape of a cheese,)
press it down hard and closely with a plate that will fit the pan;
putting the under side of the plate next to the meat, and placing
a heavy weight on it. In two or three days it will be fit for use,
and you may turn it out of the pan. Send it to table cut in
slices, and use mustard and vinegar with it. It is generally eaten
at supper or breakfast.