1 moose nose
Water to cover
2 tbsp. salt
1/2 tsp. pepper
1 sm. onion

Cut off the upper jaw, just below the eyes, then skin it. Drop into large kettle of scalding water and boil for 1 hour. Remove and cool in cold water. Pull out hairs and wash well. Put nuzzle in fresh water, completely cover. Add salt, pepper and onions. Simmer until tender, 2-3 hours.

Remove from heat and cool in juice that it was cooked in. Remove bones and cartilage when cool enough to handle. Cut in slices and serve. (This recipe is for fun but is a real recipe handed down many generations in the Ozarks.)