hogs head, feet, tail and jowl
mixed pickles (cauliflower, red, yellow and green peppers, pickled onions)
pickled mushrooms
3 env. Knox unflavored gelatin
1/2 cup water
sage, cumin and tarragon
salt and pepper

Split hogs head and save brains for scrambled eggs. Boil all meat. Remove any bone and chop meat well.

Chop pickles and mushrooms fine. Mix with meat. Prepare gelatin per package using 1/2 cup water. Pour over meat vegetable mixture. Stir. Place in refrigerator and allow to half way congeal.

Stir again. Allow to congeal completely.

Slice and fry.

Submitted by: Sam Campbell