This is made of the head, ears and tongue. Boil them in salted water
until very tender. Strip the meat from the bones and chop fine. Season
with salt, pepper, sage, sweet marjoram, a little powdered cloves,
and half a cup of strong vinegar. Mix all together thoroughly, taste
to see that it is flavored sufficiently, remembering that the spice
tends to keep it, and pack hard in moulds or bowls, interspersing the
layers with bits of the tongue cut in oblongs, squares and triangles
not less than an inch in length. Press down and keep the meat in shape
by putting a plate on the top of each mould (first wetting the plate)
and a weight upon this. In two days the cheese will be ready for use.
Turn out from the shapes as you wish to use it; or, should you desire
to keep it several weeks, take the cheese from the moulds and immerse
in cold vinegar in stone jars. This will preserve it admirably, and
you have only to pare away the outside, should it be too acid for your
taste.
This is generally eaten cold for tea, with vinegar and mustard; but it
is very nice cut in slices, seasoned slightly with mustard, and warmed
in a frying-pan with enough butter to prevent burning. Or, you may dip
in beaten egg, then cracker-crumbs, and fry for breakfast.
If the tongue is arranged judiciously the slices will be prettily
marbled.