But a head into some pickle, and when it has lain sufficiently long, take it out and boil it till the bones will come out with ease; then skin, bone, and chop the meat, whilst hot; season it with pepper (black and white), nutmeg, and salt, if necessary; lay part of the skin at the bottom of a potting pan, press in the meat cover it with the remainder of the skin, put on a weight, and let it stand till quite cold. Then turn it out. Boil the liquor it was dressed in with some vinegar, skim it well, and when cold put the head into it.