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Jellied Moose Nose

Jellied Moose Nose comes together with Upper Jawbone Of A Moose, Onion Sliced, Garlic, Mixed Pickling Spice, and Salt. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1
• 1
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   And should come out easily ( like plucking a duck).

2. 2

   Wash thoroughly until no hairs remain.

3. 3

   Place the nose in a kettle and cover with fresh water.

4. 4

   Add onion, garlic, spices and vinegar

5. 5

   Bring to a boil, then reduce heat and simmer until the meat is tender.

6. 6

   Let cool overnight in the liquid.

7. 7

   When cool, take the meat out of the broth, and remove and discard the bones and the cartilage.

8. 8

   Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.

9. 9

   Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.

10. 10

    Let cool until jelly has set. Slice and serve cold.

11. 11

    Conf: (1668) L-CUISINE