No. 4140 — Pork Headcheese (Sülze)
English historical translation of Molokhovets recipe No. 4140 from the 1901 Russian cookbook, retaining original methods and measures.
Simmer a fresh pig's head and 2 pounds pork with aromatic roots and salt.
Remove all bones and skin and chop the meat finely.
Put in a pan with a finely chopped onion, a few crushed cloves, pepper, salt and finely chopped lemon zest.
Pour in just enough of the meat broth to barely cover the mixture and stir gently over heat without scorching or overcooking.
Soak a napkin in boiling water, squeeze it out and spread on a platter. Spoon the meat onto it, tie tightly above the filling and press between two boards under a stone.
The following day, when cool, unmould onto a platter and serve cold in slices with vinegar and olive oil.
The source claims it can be kept cold for up to two weeks.