Remove eyes and teeth from pig's head. Have the head chopped in quarters. Wash thoroughly, cover with water, add onion, allspice, bay leaves, salt and pepper. Cook until tender. Remove meat from bones and chop into coarse pieces. Cut bread into cubes, mix with meat and meat stock. Return to fire, add cinnamon and simmer slowly for 20 minutes, stirring to prevent burning. Pour into mold or crock. After it is set and cold, remove fat from top. Slice and heat before serving.
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