From 1910:
Boil a clean hog’s head, the heart and the tongue, and a pound of the liver, until the meat leaves the bones. Season as you would sausage and pack into bags about the size of shot bags. Put all into a kettle and cover with cold water. Bring to a boil and cook, after the boil begins, for half an hour. Keep in the bags until you are ready to use it. Eat cold, or slice and fry.