Head Cheese (called Potted Head, in northern Pictou County)
as made by Della Henderson for the past 50 years.
All ingredient quantities vary depending upon the amount of meat available.
Cook about 5 lbs meat taken from the head of an animal, in boiling water until tender. (More or less than 5 lbs does not matter).
Remove meat, strain liquid and keep it.
Put the meat and 5 onions through a meat grinder or processor. Put mixture in a large pot and add the reserved liquid. If necessary add enough water to just cover the meat.
Add salt and pepper to taste (about 1 tbsp or more of pepper). Cook until most of liquid is gone, stirring frequently to prevent sticking. Spoon into small jars and let cool before putting on the covers.
Some people also like to add summer savory with the salt and pepper. Again, spice to taste while mixture is cooking down.