Frisco Club Sandwich

1. 1

   Boil the forehead, ears, feet and nice scraps trimmed from the hams of a freshly butchered pig until the meat will almost fall off the bones.

2. 2

   Put this in a large chopping bowl.

3. 3

   (Be sure all bones are removed.)

4. 4

   Season with pepper, salt, sage and summer savory. Chop meat rather coarsely; put it in the same container it was boiled in with just enough of the broth to prevent its burning; warm it thoroughly, mixing it well together.

5. 5

   Now put it into a muslin bag.

6. 6

   Press the bag between two flat surfaces with a heavy weight on top.

7. 7

   When cold and solid, it can be cut in slices. (Good cold or warmed up in vinegar.)

* Per serving · 4 servings · Values may vary.

No additional tips available.