Required : One sheep's head. One set of trotters. Four hard-boiled eggs. Half a pound of ham or bacon. One tablespoonful of chopped pat -ley. Salt and pepper. One onion. One carrot.

Three-quarters of a pound of short pastry. (Sufficient for eight.)

Have the head skinned and split in halves, and the feet also. Take out the brains, and tie them up in a piece of muslin. Soak all these parts in tepid salted water for one hour ; then put them into a clean basin and pour on boiling water to scald them. Throw the water away, and put the head, feet, tongue, brains, and. vegetables into a saucepan with cold water to cover them, also a little salt. Simmer the whole gently till the meat easily leaves the bones ; it will probably take about two and a half hours.

Strain the stock into a basin, skin and coarsely chop the tongue and brains. Slice the rest of the meat in neat pieces, put it in layers in a pie-dish with the hard-boiled eggs cut in slices, the tongue, brains, slices of ham, chopped parsley, and seasoning, and fill the dish with the stock, after first seasoning it nicely. Cover the dish with the pastry, brush it over with a little beaten egg, and bake it till the pastry is cooked, probably about half an hour.

The pie can be served either hot or cold, though it is nicer cold, as the stock makes a very good jelly. It can be turned out carefully on a dish or served in the dish in which it is cooked.

Sheep's Head Pie. This can be eaten either hot or cold, as when cold the stock makes a stiff jelly

Sheep's Head Pie. This can be eaten either hot or cold, as when cold the stock makes a stiff jelly

Cost, about 3s.