A great variety of excellent dishes may be made from a sheep's head, which in India, where veal is not so easily procurable, answers all the purposes for mock turtle, rolled head, rich hash, or ragout: the bones make excellent jelly either savory or sweet. Parboil the head; cut the meat from the bone; stew the former in a little of the liquor until quite tender; send it to table with a glass of wine in the sauce, forcemeat-balls and brain-cakes for garnish; or roll up the pieces seasoned in the inside with a thick covering of chopped herbs well seasoned; brush the outside with yolk of egg; dredge it with bread-crumbs; fry it; and send to table with a rich gravy made of the bones and pickles warmed up in it. Take a sheep's heart and stuff it throughout, using a considerable quantity of chopped bacon in the stuffing; half boil it, and when cooled a little rub it over with pepper and salt, and wrap it in paste in the shape of a cone. Rub the paste over with the yolk of an egg, and strew vermicelli loosely over it. Set it with the broad end downwards, and bake it in the oven. When baked, send it to table with gravy sauce.