Jellied Moose Nose
 1   upper jawbone of a moose          1   tsp. salt 1   onion, sliced                     1/2 tsp. pepper 1   clove garlic                      1/4 cup  vinegar 1   Tbs. mixed pickling spice1.  Cut the upper jaw bone of the moose just below the eyes.
2.  Place in a large kettle of scalding water and boil for 45 minutes.3.  Remove and chill in cold water.4.  Pull out all the hairs - these will have been loosened by the boiling    and should come out easily (like plucking a duck).5.  Wash thoroughly until no hairs remain.
6.  Place the nose in a kettle and cover with fresh water.7.  Add onion, garlic, spices and vinegar.8.  Bring to a boil, then reduce heat and simmer until the meat is tender.    Let cool overnight in the liquid.9.  When cool, take the meat out of the broth, and remove and discard the    bones and the cartilage.  You will have two kinds of meat, white meat    from the bulb of the nose, and thin strips of dark meat from along the    bones and jowls.10. Slice the meat thinly and alternate layers of white and dark meat in a    loaf pan.11. Reheat the broth to boiling, then pour the broth over the meat in the    loaf pan.   12. Let cool until jelly has set.  Slice and serve cold.