One small pig's head, Salt, 2 tablespoons, Bay leaf, 1, Cloves, 6, Peppercorns, 12, Cayenne, a dash.

Clean the pig's head thoroughly, removing the eyes and the brain; then soak it for 1 hour in cold water.

Take from the water, and put it in a pan with 2 tablespoons of salt, and sufficient water to cover it (about 2 quarts).

Bring this to a boil, then draw the pan to one side, and allow the contents to simmer for 3 hours.

Take it out, place on a hot dish, and remove all the bone. If it has been properly boiled, the bone will come away easily. Cut and shred the meat, preserving the tongue whole.

Now discard all but about 2 cupsful of the liquor in which it has been boiled, and to this add the bay leaf, cloves, peppercorns, and cayenne, and boil this rapidly together, until it has been reduced to about half its original quantity.

Arrange the tongue in the middle of a mold, and pack the shredded meat around it. Then gradually pour over it the liquor, and set it away to cool.

When cold, turn out, and cut in slices.