Jellied Moose Nose

1. 1

   Cut upper jawbone just below the eyes.

2. 2

   Place in a large kettle of scalding water and parboil for 45 minutes.

3. 3

   Wash thoroughly and pick off hair, unless you like hair soup.

4. 4

   Place nose in fresh water with onion, a bit of garlic and pickling spice.

5. 5

   Boil gently until tender.

6. 6

   Let cool overnight in the same juice.

7. 7

   Remove bone and cartilage.

8. 8

   The nose is white meat and the jaw meat is dark.

9. 9

   Slice the meat thin and pack in jars and cover with the juice.

10. 10

    This will jell and can be sliced and served cold.

No additional tips available.