This is prepared by chopping up the whole of the pig's pluck, the
chitterlings, and a couple of pounds of the fat; mix this in a pan with
seasoning composed of chopped sage, thyme, winter savory, allspice,
pepper, and salt, and with it fill earthen pots or jars having lids to
them; bake the contents in moderate heat; or if you have no oven of your
own, send them to the baker's. A jar containing two pounds would require
about an hour and three-quarters' baking. Italian cheese is to be eaten
cold, spread upon bread.