Jellied Moose Nose

• 1 upper jawbone of a moose
• 1 onion, sliced
• 1 garlic clove, crushed
• 1 Tbsp pickling spice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vinegar

Cut the upper jaw bone of the moose off just below the eyes.
Place in a large pot of boiling water, and cook for 45 minutes.
Remove and chill in cold water.
When cool enough to handle, pull out all the hairs...they should be loosened by the boiling and come out fairly easily. Wash well, until no hairs remain.
Place nose in a pot and cover with water, then add all remaining ingredients.
Bring to a boil, then reduce heat and simmer until the meat is tender.
Let the meat cool overnight in the liquid.

When cool, take the meat out of the broth and discard the bones and cartilage.
You will have two kinds of meat...white meat from the nose, and dark meat from along the bones and jowls.
Slice the meat very thinly and alternate layers of white and dark meat in a loaf pan.
Reheat the broth to boiling, and pour over the meat in the loaf pan.
Let cool until the jelly has set, then slice and serve.