Pork Cheese

• 1 lb. cold roast pork
• 1 dessertsp. finely-chopped parsley
• ¼

Cut the pork into neat dice, removing the fat according to taste. Add the parsley, sage, herbs, lemon rind, nutmeg, salt and pepper to the meat and mix well together. Press tightly into a mould and fill up with hot jellied stock. Bake for about 1½ hr. in a moderate oven (350 ° F., Gas 4). Leave until cold and then unmould.