Jellied Moose Nose 

1 upper jawbone of a moose
1 tsp. salt
1 onion, sliced
1/2 tsp. pepper
1 clove garlic
1/4 C. vinegar
1 T. mixed pickling spice

Cut the upper jaw bone of the moose just below the eyes. Place in a
large kettle of scalding water and boil for 45 minutes. Remove and
chill in cold water. Pull out all the hairs - these will have been
loosened by the boiling and should come out easily (like plucking a
duck). Wash thoroughly until no hairs remain. Place the nose in a
kettle and cover with fresh water. Add onion, garlic, spices and
vinegar Bring to a boil, then reduce heat and simmer until the meat
is tender. Let cool overnight in the liquid.

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. Slice the meat thinly and alternate layers of
white and dark meat in a loaf pan. Reheat the broth to boiling, then
pour the broth over the meat in the loaf pan. Let cool until jelly
has set. Slice and serve cold.

Yield: 6 Servings

from: Northern Cookbook from the Ministry of Indian Affairs,
Ottawa, Canada, edited by Eleanor A. Ellis