Sylta Headcheese

serves 20 to 25 when served with other meats.. Use 1/2 hog's head (5 lbs), 2 lbs lean pork and 2 1/2 lbs veal shoulder. Clean and singe off hair and bristles. Clean teeth with a stiff brush and cut off ears. Soak in cold water for 6 to 12 hours, changing water. Place meat and hocks in boiling water, in which has been added 4 teaspoons salt, 30 peppercorns and 20 whole allspice. simmer 2 to 3 hours, or until tender. Remove meat from broth, save broth and cut meat in slices. Spread cloth or towel, wrung out in hot water, in a deep bowl. Line with cooked rind from pork hocks, right side down. To sliced meat, add 3 to 4 tablespoons crushed whole allspice (measure after crushing with rolling pin). Add 3 to 4 Tablespoons salt. Arrange in cloth. Cover with rind if any is available. Pull cloth together tightly and tie with string. Put back in broth. Cook slowly 5 to 10 minutes. Lift out so it doesn't stick to the bottom. Remove to a platter, cover with a board and put weight on for 24 hours. Set in a cool place. Remove cloth after that time and wrap in a fresh cloth that has been soaked in salted water. Put in a plastic bag and refrigerate. Serve sliced thin with pickled beets.