Brandy Sauce

Directions

1. 1
   Boil the several parts of the entire head and the feet in the same way as for souse; all must be boiled so perfectly tender that the meat will separate easily from the bones.
2. 2
   After neatly separated, chop the meat fine while warm, seasoning with salt, pepper, sage or other spices to taste; put in a strong bag.
3. 3
   Place a weight on it and let it remain until cold, or put it in any convenient dish, placing a plate with weight on it to press the meat; cut in slices.
4. 4
   Roll in flour and fry in lard or serve cold.